Make the pie crust recipe found by clicking here: Homemade Pie Crust
Two to three pints of fresh blueberries
1/2 to 3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons butter
1/2 tsp cinnamon (optional)
Start by making a pie crust or use store bought. Grease a 9 inch pie pan or use individual pie tins as seen below. Lay the pie crust in pan by gently folding it in half and siding it over the top, then unfolding it. Gently press into place. If it breaks you can repair it by wetting your finger with water and “gluing” the pieces together.
To make the filling. In a medium sauce pan add the sugar, corn starch, butter and water. heat over medium high heat until the sugar mixture just begins to thicken. Add two pints of blueberries. Continue to stir gently, trying not to break up all the blueberries. Keep cooking until the mixture no longer thickens any further. Pour cooked blueberries into pie shell. Top off with the remaining pint of blueberries. Moisten the bottom crust using your index finger and water around the rim of the pie plate.
Place second crust on top. Using a fork press crusts together where they meet on the pie dish (around the edge). Cut a 1 inch slit in the top to let out steam.
Brush the top crust with milk to make for a browner crust.
Bake for 30 minutes until done in a 425 degree oven.
Notes: Allow pie to cool and serve with vanilla ice cream and homemade whip cream. You can also warm up cold pie a few seconds in the microwave. Caution the filling can become extremely hot, so do not over heat the pie in the microwave.
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