Blueberries are starting to come into season, and I decided to celebrate with blueberry pie. I spent some time in the kitchen yesterday, and came up with a quick and easy blueberry pie recipe that you’re going to love. It only dirties one bowl, one pie plate and a couple measuring cups/spoons, and it takes about five minutes to put together. Seriously, unless you live right next to the grocery store, it would take you longer to go buy one. Want the recipe? Here it is.
6 cups blueberries (a little over two pints)
3/4 cup granulated sugar
5 Tbsp corn starch
1 Tbsp lemon juice
(2) pie crusts
What You Do:
Wash your blueberries, and pour them into a large mixing bowl. Toss them with the lemon juice.
Add the cornstarch and granulated sugar, and toss to combine.
Preheat your oven to 450 degrees. Then, press a chilled pie crust into a nine-inch pie plate. Use your favorite pie crust recipe or a store-bought crust – either will work. I tend to use homemade crusts for special occasions and ready-made crusts the rest of the time. There’s nothing hard about making pie crust; but if I skip that step, I can have a pie in the oven in less than five minutes, and that’s a better fit for my busy lifestyle.
Pie crust freezes beautifully, so I keep my freezer stocked. Whenever a pie craving hits, I just pull one out, and let it thaw on the counter for 30 minutes or so. Easy!
Alright, so once your pie crust is ready to go, pour the blueberries in; and spread them out, so they fill the crust evenly.
Then, add the top crust; trim the excess dough; and pinch around the edges to lock all that blueberry goodness in. Instead of making a fancy fluted edge, I tried something new this time: I folded the top crust over the bottom crust, and pressed firmly to seal the two layers. I thought it might do a better job of containing all the filling while it bakes.
Be sure to cut some slits in the center of your crust, so your pie doesn’t explode while it’s cooking. That would be sad.
Because it pains me to waste food (or anything, for that matter). I decided to save the pie crust scraps. I just rolled them into a ball, dropped them into a freezer bag and popped them into the freezer. I figure every few pies I should have enough dough for another pie crust.
If you always struggle to keep the edges of your pie from burning, while you’re waiting for the center to cook, this is the answer. It’s a silicone pie shield. I started using them a few years ago, and I love love love them. It snaps around the edge of your pie to protect it from the heat. It doesn’t fall off like aluminum foil, and it adjusts to fit whatever size pie plate you have. Brilliant stuff, really. Since I often bake pies two at a time, I own two of these.
I used a new-to-me pie plate this time (someone put all their yard sale leftovers out at the curb), It has built-in handles, so the edge of the plate isn’t round. I wasn’t sure my pie shield would work with it, but it actually worked okay. Not as good as a round plate, but it still did the trick.
Okay, so now that you know all about my love of pie shields, let’s get this pie in the oven, shall we?
Since fruit pies have a tendency to ooze when they’re baking, I recommend placing your pie on a foil-lined cookie sheet. Tossing a piece of foil sure beats having to clean your oven.
Bake your pie at 450 degrees for 10 minutes. Then, adjust the temperature to 350 degrees, and bake for another 50 minutes or so. You’ll know your pie is done when the crust develops a nice golden brown color.
Now, I know you’re going to want to eat your blueberry pie as soon as it comes out of the oven, but fight the urge, if you can. This will give the filling time to gel, so you get beautiful, clean slices. If the temptation proves to be too much, don’t sweat it. Your pie will still taste out-of-this-world-good. It’ll just have a juicier center, kind of like a cobbler.
We added a couple scoops of vanilla ice cream, and called this dinner last night. It’s a tough job, but I’m willing to make the sacrifice for you guys.