Blueberry Pie Recipe 5 ingredients

To prepare this Blueberry Pie Recipe 5, first take a little more than one-half of the pastry, crust, made by either of the two recipes given. If the first be selected, turn it over on the board dredged with flour, knead slightly to get into a compact mass, then roll into a round to fit the plate; lift the paste to the plate (agate preferred) and trim so as to leave one-fourth an inch of paste beyond the plate. Mix one pint of berries, two tablespoonfuls of flour, half a teaspoonful of salt and three-fourths a cup of sugar and turn into the plate, put on two teaspoonfuls of butter in little bits, then roll out the rest of the crust in the same manner as the first and cut six or eight half-inch slits in the center to form a design; leave the paste on the board while the edge of the pastry on the plate is brushed over with cold water, then put about three tablespoonfuls of cold water over the blueberry. Lift the pastry from the board and set it over the blueberry, letting it lie loosely, as it will shrink in banking. Press the edge of the upper piece of paste upon the edge of the lower and trim if needed to make them even. Then brush the two edges together with cold water and bake about half an hour. The oven should not be too hot or the pastry will brown before it is cooked. After the pie has been in the oven six or seven minutes, the paste should have contracted and risen somewhat.All pies are less liable to "run out" in the oven, if the paste be put on loosely. Allow plenty of paste, that the plate may be covered when the paste shrinks.