Recipe for mulberry-blueberry pie
Jul. 12th, 2008 03:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
novapsycheWow. That turned out better than I thought it would.
This recipe was a combination of two separate ones. I will look them up again and attribute them properly.
1 cup sugar
1/2 cup flour
1/2 tsp ground cinnamon
1/8 tsp salt
1 tbsp lemon juice
2 tbsp butter
5 cups combined of fresh mulberries and blueberries (the ratio is up to you--I had slightly more blueberries than mulberries)
recipe for double crust for 9" pie or 2 ready-made roll-out crusts
Preheat oven to 375 degrees F.
Combine flour, sugar, cinnamon, and salt. In separate bowl, mix mulberries, blueberries and lemon juice. Set aside.
Sprinkle about 1/3 of flour mixture into bottom of a pastry-lined 9" pie pan. Pour mulberry/blueberry mixture into pan, and add remaining flour mixture. Dot with butter.
Top the pie with the second crust. Flute with vents and crimp pie edge.
Bake for 40-45 minutes. Let cool one hour.
This recipe was a combination of two separate ones. I will look them up again and attribute them properly.
1 cup sugar
1/2 cup flour
1/2 tsp ground cinnamon
1/8 tsp salt
1 tbsp lemon juice
2 tbsp butter
5 cups combined of fresh mulberries and blueberries (the ratio is up to you--I had slightly more blueberries than mulberries)
recipe for double crust for 9" pie or 2 ready-made roll-out crusts
Preheat oven to 375 degrees F.
Combine flour, sugar, cinnamon, and salt. In separate bowl, mix mulberries, blueberries and lemon juice. Set aside.
Sprinkle about 1/3 of flour mixture into bottom of a pastry-lined 9" pie pan. Pour mulberry/blueberry mixture into pan, and add remaining flour mixture. Dot with butter.
Top the pie with the second crust. Flute with vents and crimp pie edge.
Bake for 40-45 minutes. Let cool one hour.