Blueberry Pie Fruit pies are wonderful, but many cooks don’t attempt them for fear they won’t turn out. This crust is the most forgiving thing in the world, and the arrowroot coating for the berries makes for thick, juicy filling every time. Makes 2 9-inch pie crusts 2 Cups all-purpose flour 1 Cup butter or shortening 1 tsp. CREAM OF TARTAR 1 tsp. salt 1/2 Cup milk or almond milk 1 TB. milk or almond milk 2 TB. VANILLA SUGAR (for sprinkling on top) 4-4 1/2 Cups fresh blueberries (2 1-pint containers) 3 TB. ARROWROOT STARCH 1/4 Cup water 1/3 Cup VANILLA SUGAR 1/2 Cup granulated white sugar

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