Wednesday, October 10, 2012

Blueberry Pie

This recipe comes from my United States of Pie book.  It was really easy, and, of course, really good.

MAINE BLUEBERRY PIE

Dough for 2 crust pie
5 cups Maine blueberries (I used 2 pounds frozen)
3/4 cup sugar
2 tbsp flour
1 tbsp cornstarch
1/4 cup lemon juice
1 tsp vanilla extract
pinch of salt

Preheat the oven to 425F.  Roll out one pie crust, and line a 9" pie plate (I used a 10" pie plate), or use a premade one.  If using frozen blueberries, run them under cold water to thaw (unless you have the foresight to take them out of the freezer a couple of hours in advance, which I didn't).  In a large bowl, stir together the blueberries, sugar, flour and cornstarch until the berries are coated; add the lemon juice, vanilla and salt, and stir until combined.  Scoop into the prepared crust; be sure to scrape the bowl with a rubber scraper to get everything.  Roll out the second crust, and place atop the filling.  Crimp the pie edges together well, and cut 5 slits in the top crust for venting.  Optional, brush the top of the pie with cream, and sprinkle turbinado sugar on top of it to make it even prettier!  Bake at 425F for 15 minutes, then reduce the oven's temperature to 375F, and bake for another 35 to 40 minutes.  Cool completely before serving, or your pie filling will ooze out after you've cut it.

Everyone loved this.  They really loved it.

Of course, my dearly beloved told me, after it was done, that his mother's and grandmother's blueberry pies always got dark crusts on them, but that was OK, because blueberry pie is great.  He also told me that it's better if you bake it one day, and eat it the next.  I asked him how, from a practical standpoint, he would propose that I make that program work around here, with him and the boys devouring everything in sight.

And to answer Sue's question, if I could only have one of the two pie cookbooks I've just gotten, I suppose it would have to be The United States of Pie.  My reasoning is that A Year of Pie contains many recipes for non-dessert pies, and those are available from a wide variety of sources, whereas United States of Pie has lots of dessert pies you just won't find elsewhere.  But, given Amazon's pricing, I was quite happy to buy them both!


12 comments:

SissySees said...

Now see... I won't pick a fight with the good man, but I like a blonde crust, as does the Knight. And I agree with him; most fruit pies are "better" if they "set up" before serving.

However. I only have the Knight to swat away from fresh out of the oven goodies, and I fail every time, so... I'm glad your gang loved it straight from the oven!

Sue said...

We agree about it tasting better the next day, but sometimes the temptation is too strong.

Thank you for the advice on which book to get. I'll start looking for it.

Nichole said...

Maine blueberries make ANYTHING blueberry all that much better... I bet this was absolutely devine!

Food, Fun and Life in the Charente said...

Now I was going to pop over and taste this pie, but then I thought.... no there will be nothing left before I leave let alone arrive there...
Sounds delicious. Diane

Big Dude said...

Looks delicious Marjie - makes me want to get some berries out of the freezer for the family baker

Faye Lewis said...

I've often thought how nice it would be to live next door to you, but now I don't know. I'd always be over there begging for some of your delights.

Pam said...

I LOVE blueberry pie and it has been years since I had a slice. This makes me want to bake some pie!

Blond Duck said...

Blueberry pie is Ben's favorite!

tamilyn said...

LOL, I just posted about blueberries too!

lostpastremembered said...

perfect pie, gosh I love Blueberries.

BTW, yes, SIdney NY is close by everything in Delaware County... where were you? My house was in Unadilla.

Jan Mader said...

What a beautiful pie!

grace said...

blueberry pie has a tendency to get very, very sloppy--this one looks juicy yet reigned in. very nice!