Blueberry Pie

Don’t worry, the chocolate pie is coming but first I wanted to talk about the pie that really impressed me this year.  Dare I say that it may have even been my favorite?  Considering I sat on the couch in my pajamas with the pie plate in my lap and finished it off with a fork, I’ll go ahead and say it.

The blueberry pie tradition started because the kids believed all homemade pies to be blueberry.  They don’t even like blueberries and yet the first year I spent about $30 on fresh blueberries at Thanksgiving because we must make blueberry pie, Mommy.  What about cherry pie? No Mommy, blueberry pie.  How about chocolate pie, you like chocolate.  Blue-berry! Blue-berry! Blue-berry!  So we made a blueberry pie.  Only, after all that money spent on fresh blueberries, we had what resembled blueberry soup.  Blueberry soup that no one ate. Don’t you want some blueberry soup pie? I asked No Mommy, I don’t like blueberry pie.  I think I threw the whole pie away that year.

So of course this year, again, the requests started coming in: Lemon Meringue, Apple pie, Pumpkin pie, Chocolate pie, and of course-Blueberry pie! Mommy we have to make the blueberry pie!  Fine we will make blueberry pie but I will never buy fresh blueberries in November again.  I did a quick food blog search for “blueberry pie” and singled in on the first one using frozen blueberries.

Blueberry Pie

• pie dough for two layer pie
• 2 10 oz bags frozen blueberries
• 3/4 cup sugar
• 2 tbsp cornstarch
• 2 tbsp flour
• 1/2 tsp cinnamon
• cream
• sugar for sprinkling

1. Thaw blueberries and drain well.  I actually drained mine overnight just to get them as well drained as possible.
2. Preheat oven to 400°F.
3. In a bowl combine blueberries, sugar, cornstarch, flour and cinnamon.
4. Place pie dough in a pie plate then pour in blueberries.
5. Top with second layer of pie dough, trim edges if necessary and crimp.
6. Cut slits in the top for vents and bake for 30 minutes.
7. Remove pie and brush crust with cream all over and sprinkle with sugar, I used the big raw sugar crystals.
8. Bake pie for about 15 minutes more or until crust is golden brown.

The icing on the cake er, pie?  Of all my pie crusts (the failure of which I will discuss after I give you the recipes) this one was the tenderest.  It never got soggy and was soft and golden.  The pie filling turned out wonderfully as well.  It was sweet and perfectly thick and the crust had little sugary bites to offset any tartness.  The blueberry pie will definitely continue to be part of the tradition thanks to this recipe.  Of course the kids still didn’t eat any.  Even after they insisted I cut them each a piece with a star on it.