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From: mah@akguc.UUCP
Newsgroups: net.cooks
Subject: Blueberry Pie
Message-ID: <7251@akguc.UUCP>
Date: Mon, 21-Nov-83 13:48:55 EST
Article-I.D.: akguc.7251
Posted: Mon Nov 21 13:48:55 1983
Date-Received: Wed, 23-Nov-83 10:11:05 EST
Organization: Western Electric, Atlanta
Lines: 21

This is a "truly tested" blueberry pie recipe.  It works great without
trying to figure out if you need peaches, blackberries, apples and or
blueberries.  With these ingredients you will also need measuring
devices and a 9-inch pie plate with bottom and top crust.

                        BLUEBERRY PIE

3 1/2 cups fresh blueberries
  (or 1 pkg. 16-ounce unsweetened frozen blueberries)
2 tablespoons lemon juice
1 tablespoon grated lemon rind
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons flour

Line a 9-inch pie plate with your favorite crust.  Roll out top crust and
chill both until needed.  Wash and drain blueberries (partially thaw
frozen ones). Add lemon juice, rind, sugar, salt and flour.  Mix well and
fill pie shell.  Cover with vented top crust or make a lattice top.  Bake
10 minutes at 450 degrees F.  Reduce temperature to 350 degrees F. and
bake 30 minutes longer.  Serve hot or cold.