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Old 03-07-2010, 11:53 AM   #11
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place it on a cookie sheet to catch anything that may bubble over,once cooked don't move it around during cooling ,this will allow it to set .

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Old 03-07-2010, 06:53 PM   #12
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Gotta weigh in on this one. Pre-made blueberry pie filling is rather runny. Also, if you bake the pie without a crust, or topping of any kind, the surface layer of the filling may become somewhat rubbery as the moisture evaporates. Add just a little bit of a slurry of made from water and flour to the pie filling before you put it into the pie shell. And yes, the bottom pie crust should be pricked with a for, to prevent bubbling, and brushed with egg wash to seal it against the wet filling to insure a flaky bottom crust. Then put the filling in, cover with topping or top pie crust, poke vent holes in the top to let steam escape (if using a top crust), and bake at 375 for about 45 minutes.

For the slurry, use about t tbs flour combined with an equal amount of water. Make sure there are no lumps in it. Mix it into the pie filling completely.


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Old 03-08-2010, 02:44 PM   #13
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Originally Posted by Silversage View Post
3 tablespoons white sugar
3 tablespoons dark brown sugar
3/4 cup flour
pinch salt
5 tablespoons melted butter

toss all of the above to combine, but leave it very lumpy.

Distribute over the top of the pie before baking
I don't melt the butter, I just cut the butter into the dry ingredients, kind of like making pie crust.

Blueberry pie generally has two crusts, though. the packages of frozen crusts generally come with two in the bag.

I've never used blueberry pie filling, so I can't weigh on on the texture. I just dump a bunch of blueberries in a bowl and mix them with a mixture of unflavored dry breadcrumbs and sugar before putting them into an unbaked crust. Dot the top with butter and put the top crust on. Be sure to cut slits or holes in the top crust to let the steam out.

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