Wednesday, August 1, 2012

blueberry pie

I'm not normally a berry pie person (except for Strawberry Pie, cause, well... doi). Usually berry pies just look like sad jam languishing in crust. Recently, we had a little family reunion, and needless to say, when we get together, there are many pies made. There was Cinnamon Chocolate Mousse, there was Granola Pie, and a Lemon Pie (recipe coming soon). When my Mom made this recipe that my sister found, I was blown away. It was so good, I had to make it myself the next week for one of my best girls that was visiting. She loved it as much as I did—which I consider a great success!

Blueberry Pie, adapted from

3/4 cup white sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 cups fresh blueberries (we used the entire container of blueberries from Costco)
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Turbinado sugar

Preheat oven to 425 degrees F. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2-3/4 inch wide strips, and make lattice top. Crimp and flute edges. Sprinkle sugar on the top. Bake pie on lower shelf of oven for about 40-50 minutes, or until crust is golden brown. (If the crust edges start to get too brown after 30 minutes, cover with foil.)

No comments: