Memorial Day Pie, Part 1: Blueberry Pie

Steve and I both come from families who knew their stuff when it came to making pie. I once heard Steve claim that he could eat an entire apple pie all by himself. We’ll save that special talent for a later post.

Anywho….all this wonderful childhood pie has turned us into arrogant pie snobs. Even though our love of pie runs deep, store bought pies simply will not do. Therefore, our minuscule apartment kitchen has seen it’s fair share of pie making endeavors in the short time that we’ve been here. In that time, we’ve worked out quite an effective system. Steve is the artisan crust master, and I am the filling queen. Hooray for teamwork!

Since Steve and I were instructed by our friends to bring a patriotic themed dessert. Of course, our first thought was….pie. And to keep with the patriotic theme we decided on my two favorites: blueberry and cherry.

Both of these recipes call for a pre-made double pie crust. Our favorite recipe for pie crust is from the Pioneer Woman’s fabulous cooking blog. You can find her recipe here.

Blueberry Pie

Pie crust for a double crust pie

5 cups of fresh (or frozen) blueberries

3/4 cup of white sugar

4 Tbsp. cornstarch

1/4 tsp. salt

1/2 tsp. ground cinnamon

1 tsp. lemon juice

1 Tbsp. of butter cut into small pieces

Milk – just enough to brush over the top crust

Coarse sugar – just enough to sprinkle on the top crust

1. Preheat oven to 425 degrees

2. Place your blueberries into a large bowl.

3. In a smaller bowl, combine sugar, cornstarch, cinnamon, and salt. Pour over the berries and toss to coat. Sprinkle with lemon juice and toss again until evenly distrubuted.

4. Pour berries into pre-made pie crust. Dot with butter and then top with second crust. (You can either do a lattice, or simply use the entire crust and cut small slits in the top)

5. Brush the top crust gently with milk and then sprinkle with coarse sugar.

6. Bake for approximately 50 minutes, until the crust is golden brown and the filling is bubbly.

7. Remove and cool before serving


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