Total Steps
2
Ingredients
8
Tools Needed
4
Ingredients
- 1 Double (10 inch) <a href="/recipe/PK8DQSKD/a-pie-crust">pie crust</a>
- 3 tablespoon <a href="/food/JWK77VQF/butter">Butter</a>
- 0.5 teaspoon Ground <a href="/food/LR6J3M3S/cinnamon-stick">cinnamon</a>
- 0.25 teaspoon <a href="/food/JWY2TSTS/nutmeg">Nutmeg</a>
- 0.25 teaspoon <a href="/food/XBPNFKYS/salt">Salt</a>
- 0.5 cup Sifted <a href="/food/W7LCJR7C/all-purpose-flour">all-purpose flour</a>
- 1 cup <a href="/food/GHZ654L7/brown-sugar">Sugar</a>
- 4 cup Fresh <a href="/food/DY7M8Q75/blueberry">blueberries</a>
Instructions
Step 1
Stem and <a href="/technique/8BSVY4LZ/washes">wash</a> berries thoroughly; drain well. Place in large bowl and sprinkle with next 5 ingredients; toss to <a href="/technique/7S3QCKWK/mixing">mix</a>. <a href="/technique/LTNN8R88/rolling">Roll</a> out bottom crust and put in 10 inch deep <a href="/technique/QQVZX64Y/dishing">dish</a> pie pan. <a href="/technique/NX588QBK/spooning">Spoon</a> blueberry mixture into pan and dot with butter. Place <a href="/technique/R34ZSY3M/topping">top</a> crust over blueberries. <a href="/technique/PXFDS2MB/trimming">Trim</a> if necessary. Brush <a href="/technique/R34ZSY3M/topping">top</a> with about 1 Tbsp. milk and sprinkle with 1/2 tsp. sugar. Make a few slits in <a href="/technique/R34ZSY3M/topping">top</a> to vent. <a href="/technique/ZSSVQ6FG/refrigerating">Refrigerate</a> about 10 minutes while <a href="/technique/H3S4YV46/preheat-oven">preheating</a> oven. Place pie pan on cookie sheet. <a href="/technique/RNT367Z2/baking">Bake</a> at 425 for 15
Step 2
<a href="/technique/Y6MVNCHX/serving">Serves</a> 10-12.