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Cook with Kids Around the World

Miriam Walfish

Cooking and Baking with Fruit Pies were originally filled with meat or cheese and were viewed as a good alternative to bread, as they required less flour and did not need to be baked in a brick oven. Early English settlers brought pie recipes with them when they came to North America. It wasn’t until the 19th century that pies were regularly filled with seasonal fruits, such as apples, peaches, or berries. Ashkenazic Jews were introduced to fruit pies when they arrived in the United States in the late 19

Wednesday, April 18, 2012

blueberry pieBlueberry Pie




4 cups fresh blueberries

1 tsp lemon juice

1 cup sugar

1/3 cup flour



2½ cups flour

¾ cup sugar

1 tsp baking powder

1 egg

1 cup margarine, melted



Preheat oven to 425°F (220°C).

Mix together filling ingredients and set aside.

Mix together crust ingredients, adding melted margarine last.

Divide crust in half, roll into two balls, cover in plastic wrap or wax paper, and refrigerate for at least 15 minutes.

On a lightly floured surface and using a rolling pin, roll one ball of crust into a circle. ine 9-inch (22.5 cm) pie plate with crust and fill with blueberry filling. Roll other ball of crust into a circle and set over filling, covering pie completely. Trim excess crust away from rim of the pie plate. Tuck edges in and under. Using a fork, make a few holes in the crust so the steam can escape while baking.

Bake for 40–45 minutes, or until crust is golden brown.






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