Blueberry Pie

When Mommy and I went blueberry picking last week we got over 6 pounds of blueberries. Yes, Mommy made blueberry jam as soon as we got home, but there were still a lot of blueberries left. Mommy put them in the freezer so they wouldn’t go bad before she could use them for something else. I think she had a pie in mind and I think she was planning to make it for the Fourth of July, but I can’t be certain. Whether that was the plan all along, or not, that’s exactly what she did.

Blueberry Pie:

About 6 cups of blueberries*

Zest and juice of one lemon

1 1/2 T cornstarch (less if you want it more juicy, more if you want it thicker)

Sugar – this is to taste. There was about 1/2 cup in this pie. It was pleasantly tart.

Pie crust* (this was a homemade crust, but there’s no shame in using store-bought, especially if you have found one you like. If you make your own, use whatever recipe you use. This particular pie had a short crust, but would work with just about anything you want.)

Egg wash and sugar for topping (optional)

Preheat your oven to 350 degrees. Roll out the pie crust and place in a well-greased pie plate. Toss the berries, zest, juice and cornstarch together.

Coat all the berries with the cornstarch. Add the sugar and toss again.

Pour the mixture into the pie crust.

Be sure to get all the cornstarch and sugar in the bottom of the bowl. It doesn’t matter if it all sits on top of the berries; it will mix and melt together as it bakes. Top with another pie crust. You can get as fancy as you want. The pie made for the Fourth of July had a lattice-work top, but that is not required! If you use a full top crust, don’t forget to cut slits for venting.

If you want a little sheen to your pie, brush a little egg wash over the top before you put it in the oven. Make it even more fancy by sprinkling a little sugar over the egg wash.

Bake 1 – 1 1/2 hours until crust is a golden brown and blueberry juice begins to bubble up. This pie may bubble over, so you may want to put the pie plate on a cookie sheet before you put it in the oven to save oven cleaning time later.

*Cook’s Notes:

1.) I took the blueberries right from the freezer. I think having them frozen helps them keep their shape through the cooking process so they don’t all turn to mush.

2.) It is difficult to make pies in the summer if you live somewhere that gets humid (like Baltimore.) I used my recipe for basic pie crust for this pie, but it comes out different every time. If it’s too hot and humid, do yourself a favor and buy crust or a fun activity like making a pie will turn into a giant headache!


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