Mhmm… Yesterday I made a lovely blueberry pie. The filling was incredibly simple to make. The only time consuming part was the crust, which I didn’t find to be all that difficult, it just took some time. Anyways, I will post the recipe for that particular pie crust after this (and I actually will). So, without further adieu, here is some blueberry pie. (yeah, I played with this picture. Hope it’s not too bad, it was blurry to start with, so yeah…)
Blueberry Pie
from the book pie pie pie
Ingredients
1 recipe of GF pie dough for a 9 inch, 2 crust pie
1 cup sugar
2 tbsp cornstarch
1/4 tsp salt
6 cups blueberries (or blackberries or boysenberries)
2 tbsp unsalted butter, cut into small pieces
Steps
1. Preheat the oven to 425 degrees F. Roll out half the dough, for the bottom crust and fit it into a 9 inch pie plate. Roll out the remaining dough for the top crust and set aside on a sheet
of waxed paper. Refrigerate both, with the top crust on a baking sheet.
2. In a large bowl, stir together the sugar, cornstarch, and salt. Add the berries (make sure they have no stems on them!), and toss to coat them evenly. Pile the mixture in the dough-lined pie plate, moulding the fruit slightly in the centre, then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges (if your plate allows it). With the point of a sharp knife, cut a few vents in the top to let the heat escape.
3. Bake for 25 minutes, then reduce heat to 350 degrees F. Bake for about 35 minutes longer, or until the juices are bubbling and the crust is browned.
4. Serve warm or at room temperature. Just eat it. Dig right in. Yum.
Yes. A very very good blueberry pie. Too bad red firetruck doesn’t like blueberries, cause now, I have to eat more. Oh no!! At least it’s blueberries, those antioxidants give it some health points, right? I think so.
Enjoy, right now.
xoxo
Lauren
bytheway – I can *almost* guarantee that your pie will look better than mine, as following the wrong instructions, I froze the top crust, causing it to completely mess up, and crack all over. DO NOT freeze the top, or, really the bottom, especially if you want to use it right away. Waiting for it to thaw isn’t fun.
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Oh my, it is a sad looking pie. 🙂 I bet it was good, though. Thanks for sharing your recipe, I’ll be squirreling it away for hard times. 😉
Kristi