Last weekend, I picked up a big container of blueberries at Sam's Club. Not only that they were round and big, they looked so juicy that I had to buy it! So what do I do with 5+ cups of blueberries? Red suggested that we make a blueberry pie to go along our homemade fresh peach ice-cream (will post the recipe later) for our anniversary celebration this weekend! What a great idea! In the spirit of trying to save myself some time, I actually used frozen pie crust this time.
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
1 comment:
What a delicious looking pie! Perfect for summer. I love the lattice work on top too!
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