I can't recall ever having a blueberry pie before and I know I've never made one. With all the blueberries we picked, how could I not at least try it? OMG it was amazing! The kids are begging for me to make another one, which I think I might. It's a simple recipe with few ingredients, so why not? I chose to go the lazy way and buy pre-made crusts, but someday I'll make my own when I have the time. Want to make your own? It's blueberry season, so you should!
Ingredients3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie or 2 pre-made rolled crusts
1 tablespoon butter
Preheat oven to 425 degrees F (220 degrees C).
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
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.
You might want to place your pie pan on a cookie sheet while baking. Blueberries create a lot of juice and it can overflow. I'm not fond on cleaning ovens, so this is a must. If you notice your crust getting too brown before the baking time is up, lightly place some aluminum foil around the edge.
I have pie shield that I use, but you can easily tuck the foil around as well. You can find these shields at Bed, Bath, and Beyond, or most any place that you can purchase bake-ware.
If you top this pie with vanilla ice cream while it's still warm, it's heavenly. Enjoy!