Blueberry
Deep Dish Blueberry Pie
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A deep-dish New Brunswick blueberry pie without an under crust — just sweet wild blueberries dredged with flour, sweetened with molasses and sugar, covered with pastry, and baked until the blue juice seeps through. Served warm with whipped cream.
Ingredients
- 2½ cups blueberries
- Flour for dredging
- 3 tablespoons molasses
- 5 tablespoons sugar
- ⅛ teaspoon salt
- Pastry for top crust
To serve
- Whipped cream
Instructions
- Put the blueberries in a deep earthenware plate. Dredge with flour.
- Mix the molasses with the sugar and salt and add to the berries.
- Cover with pastry and bake 45 to 50 minutes in a moderate oven.
- Serve warm with whipped cream.