Blueberry Pie

Serves  8-10  Source: Adapted from Joy of Cooking

A summertime favorite when fresh blueberries are available. However, frozen blueberries work just as well (though you do have to bake it longer). When fresh blueberries are at their best, buy extra and quickly freeze them by spreading them out in a single layer on a shallow baking sheet. Once frozen, simply pour into zip-lock bags and keep frozen. This way they will freeze individually and they are easier to work with.

1   Flaky Pie Crust                       5 cups Fresh blueberries         4 Tbs Cornstarch     125 ml 1 cup Sugar 3.5 ounces 100 grams 1 Tbs Lemon juice     30 ml ⅛ tsp Salt         2 Tbs Butter     60 ml

Preheat oven to 450°F [235°C].

Roll out the bottom crust and fit into a deep-dish 9-inch [23 cm] pie pan.
Mix the berries, cornstarch, sugar, lemon juice and salt in a bowl then pour into crust.
Dot the top of the filling with the butter.
Roll out the top crust.
Moisten the edge of the bottom crust with water.
Place the top crust over the berries, sealing well to the bottom crust.
Crimp the edges of the crust and cover only the edges with foil.
Cut several slits in the crust to allow steam to escape.
Sprinkle with a little cinnamon sugar, if desired.

Bake for 30 minutes, then lower the oven to 350°F [175°C] and bake for 25 to 35 minutes more.
10 minutes before done, remove the foil from the crust edge to allow browning.
When done, the crust should be nicely browned and the juices bubbling up through the slits.

Leave to cool for several hours (at least 4) or the pie will be runny (but still good). Bake it after breakfast and it will be perfect for the evening meal. Serve with vanilla ice cream.

Using frozen berries:

Add another 1 cup berries and 1 Tbs cornstarch.
Bake at 400°F [205°C] for 50 minutes then 350°F [175°C] for another 25-40 minutes.
10 minutes before done, remove the foil from the crust edge to allow browning. The pie in the photo at right was made with frozen blueberries.

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