1 cup minus 1 Tbsp sugar, divided
3 Tbsp flour
1/4 tsp salt
4 cups fresh blueberries
2 Tbsp lemon juice
2 Tbsp butter, cut into small pieces
1 Tbsp whole milk or cream
1 double pie crust
Preheat oven to 400F. (This temp is what original recipe says but I only baked it @350F and then for longer than it said.) Set aside 1 Tbsp sugar for topping the pie. Whisk together the remaining sugar, flour and salt and then add the blueberries and gently toss to coat. Fill bottom pie shell with berry mixture. Pour lemon juice over and dot evenly with the butter. Cover pie with top crust and cut vent design in the top and crimp edges. Brush milk on top crust and sprinkle with the remaining 1 Tbsp sugar. Cover edges of pie with foil so it doesn't get over baked too quickly. Bake for 40 minutes. Remove the foil from the edges and continue baking until fruit is bubbly and crust is brown. Let this pie set for a few hours. Filling thickens up very nicely.
I actually googled blueberry pie, once, to see if luck was with me. It was. In particular I was searching out a recipe that the filling didn't have to be precooked as I was thoroughly indoctrinated when I was young that ALL fruit filling with the exception of apple, had, I mean HAD to be precooked. Nope! It certainly doesn't! Here's proof. Get out the ice cream, people and we shall indulge!
2 comments:
When the word came that there was to be a family deal tonight I quickly volunteered to bring dessert! My pie is in the oven... When I told Mahlon I was making blueberry pie he acted as though I was committing a sin to stray away from apple but i say where's the adventure in life? Its certainly not in staying with the tried and true right?
It was a hit! Simply wonderful! I did a cheater lattice top and baked it at 400 for 10 minutes then 275 for 1 1/2 hours just like I usually do apple pie... We cleaned it out!
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