BLUEBERRY TRIANGLE PASTRIES
Pastry for double crust pie
1 cup fresh blueberries, washed and drained
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1 egg, beaten
Roll out pastry dough. Place each shell on waxed paper. With kitchen shears, cut each shell into quarters' set aside.
Toss blueberries with sugar, cornstarch, and nutmeg. Divide blueberry mixture among pastry quarters. For each quarter, dampen with water along cut edges and rim. Fold one cut edge of crust over blueberries, lining up the two cut edges. Seal edges and rim tightly. Prick tops with fork. Brush with beaten egg wash.
Bake on cookie sheet in 400 degree F oven for 15 minutes or until golden brown.
Makes 8 servings
Source: A Midwest Gardener's Cookbook by Marian Kleinsasser Towne
Pastry for double crust pie
1 cup fresh blueberries, washed and drained
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1 egg, beaten
Roll out pastry dough. Place each shell on waxed paper. With kitchen shears, cut each shell into quarters' set aside.
Toss blueberries with sugar, cornstarch, and nutmeg. Divide blueberry mixture among pastry quarters. For each quarter, dampen with water along cut edges and rim. Fold one cut edge of crust over blueberries, lining up the two cut edges. Seal edges and rim tightly. Prick tops with fork. Brush with beaten egg wash.
Bake on cookie sheet in 400 degree F oven for 15 minutes or until golden brown.
Makes 8 servings
Source: A Midwest Gardener's Cookbook by Marian Kleinsasser Towne
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