Blueberry Pie

blueberrypie

Well hello there Blueberry pie….

We bought a lot of blueberries, so I made some pie….

Blueberry pie has always been one of my favourites since I was a kid.  I think because it wasn’t a frequent type of pie that we had… my mother made a lot of apple pies…

Anyway.. made some pie.  I had to kind of fool around with this… last time I made a berry pie it was a wee bit runny… my rule of thumb is basically 1 tbsp cornstarch for each cup of berries.. seems to do the trick.  It was delicious. Just saying.Ingredients:

  • 1 cup white sugar (add a bit more if you prefer it sweeter)
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 2 tbsp lemon juice
  • 5 cups fresh blueberries
  • 1 recipe for a 9 inch double crust pie
  • 1 tablespoon butter

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sugar, cornstarch, salt, and lemon juice and zest, and sprinkle over blueberries.
  3. 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.
  4. Bake pie on middle shelf of oven for about 15 minutes, turn down to 350 degrees for 30 minutes or until crust is golden brown.
  5. Let pie rest for at LEAST an hour so the corn starch can do it’s stuff.  Slice and serve!

 

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