Tuesday, August 30, 2011

easy blueberry pie

blueberries are effing expensive! a pint can cost you up to six bucks, so when i saw a huge half flat for $9.99 i knew i had to buy it. but what do you do with so many blubs? there are only so many blueberry parfaits you can make. and i didn't want to freeze them because that defeats the purpose of buying fresh blueberries. you can buy frozen blubs any time of the year. the best way to use up some blueberries is either cobbler or pie. so pie it was!

this recipe is so easy and tastes really good. it's not too sweet and allows the natural flavor of the blueberries to shine. it's great for a summer day or any day really. topped with some vanilla bean ice cream or a dollop of fresh whipped cream, it's the perfect day's ending.

easy blueberry pie

-two pie crusts (one for the bottom and one for the lattice top)
- 3/4 c white sugar
- 4 tbs cornstarch
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 5 c fresh blueberries
- 2 tbs butter

1. preheat oven to 425 degrees F
2. line a pie dish with one pie crust
3. mix together sugar, salt, cornstarch and cinnamon
4. toss mixture in with berries
5. pour berry mixture into pie crust
6. dot the blueberry mixture with pieces of broken up butter
7. take second pie crust and cut into strips to weave together for a lattice top
8. put lattice pie crust on top of pie and crimp the edges of the two crusts together
9. bake pie in the middle of the oven or until the crust turns golden brown

*i chose not to make my own crust and go through the whole process of making the dough and then setting it in the fridge. so i bought the just-add-water pie crust from Betty Crocker that doesn't require you to chill the dough after rolling it out.

No comments:

Post a Comment