Blueberry Pie

Blueberry Pie

 

I love pie - who doesn't?  However, I don't make very good pie crust.  My sister does.  She makes the MOST excellent pie.  If all pies joined together and formed their own empire, my sister would be the Supreme Empress of the Kingdom of Pie. *cue royal-esque music*  She has given me recipes for various pie crusts that she has made with wonderful results.  I think she leaves out an ingredient every time for me. (that's my story and I'm sticking to it)

The pie innards, however, I rock at.  So, I buy pie crust-in-a-box.  Sue me.

Blueberries are in season here in New England. New Jersey, which is in the "tri-state" area, is a huge grower of blueberries. Remember, my western friends, New England states are small so NJ is pretty close.  With all of this blue abundance, I thought I'd make a pie.

Blueberry Pie

this is my sister's recipe, so it's pretty awesome

Two Crust Pie Crust (just do what you have to do)

5-6 cups blueberries

2/3 to 3/4 cup sugar

3 Tablespoons cornstarch

1/8 teaspoon salt

1/4 cup water

1 1/2 Tablespoons butter (don't substitute...really)

1 1/2 teaspoons lemon juice

1 Tablespoon milk or cream

sugar for sprinkling

Preheat oven to 425 degrees

Combine sugar, cornstarch, salt, water, and 3 cups berries in saucepan.  Cook on medium heat until it thickens and boils.  Cool slightly.  Stir butter and lemon juice into cooked filling.  Keep kiddos with spoons out of filling.

Place pie crust into pie pan.  Add remaining berries (2-3 cups) in bottom of pie crust shell.  Spoon cooked berries over raw berries in pie crust.  Quickly cover with top crust.  Crimp the edge and vent the top.  Brush the top crust with milk or cream and sprinkle with sugar.

Bake at 425 degrees for 30 - 45 minutes, until pie is golden brown.