I made this easy-peasy blueberry pie a couple of weeks ago and it went over really well. It’s not anything mind-blowing or revolutionary, and I even used (gasp!) store-bought pie crusts.
My pie crusts browned a wee bit too much, but overall it was a simple and delicious pie. The blueberries I picked a few weeks ago from my parents’ house (that I used frozen), so we’re going to categorize this pie as farm-to-table-despite-the-store-bought-crusts.
Simple Blueberry Pie Filling Recipe
– 3/4 cup sugar
– 2 tablespoons cornstarch
– 1/2 teaspoon ground cinnamon
– a scant 1/2 cup water
– 3.5 cups blueberries
– 1 tablespoon fresh lemon juice
Preheat oven to 425 degrees F. Combine sugar, cornstarch, cinnamon and water. Add to a small saucepan and warm over medium heat until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
Using whatever pie dough you’d like (I posted about my favorite pie dough recipe here, but store-bought refrigerated dough will do the trick, too), roll out one round and place over the bottom of a 9-inch pie pan. Pour the filling into the pan, sprinkle with a bit more lemon juice, then add the other round of dough. Pinch the sides together and flute them, fork them, make them pretty. Cut vents and sprinkle with sugar.
Place pie onto a baking sheet and bake at 425 degrees for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 to 25 minutes. Let cool, slice, and enjoy with some homemade vanilla ice cream! Or might I recommend some homemade honey ice cream?
You can vent this pie with any cuts you’d like. You could use a Pie Bird. You could even do a lattice crust! Whatever blows your skirt up.
This pie is really simple to whip up, and frozen berries work just perfectly.
And if anyone mentions your overly brown crust, they didn’t need any pie, anyhow.