I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
July 10, 2013
With a gallon of freshly picked blueberries on my hands, I had to find lots of ways to use them. This pie was one of the clear winners. I served it at my neighborhood Fourth of July party warm with a scoop of vanilla ice cream on top and people RAVED. It disappeared within minutes. This recipe is a keeper!
–3/4 cup white sugar
–5 Tablespoons cornstarch
–1/4 teaspoon salt
–1/2 teaspoon ground cinnamon
–4 cups fresh blueberries
–1 box Pillsbury pie crusts (You can make your own crust, but I swear, store-bought usually tastes better, so now I always buy my crusts.)
–1 Tablespoon butter
-Preheat oven to 425 degrees.
-Mix sugar, cornstarch, salt, and cinnamon. Very gently stir into blueberries until they are coated with the mixture.
-Line pie dish with one pie crust. Pour berry mixture into the crust, dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. (Lattice tops are easy! Here’s a great pictorial on how to make a lattice top pie crust.) Crimp edges with the tines of a fork.
-This step is very important– sit your pie on top of two crosswise pieces of aluminum foil and loosely cover the edges of the pie with the foil. This will keep them from burning while in the oven.
-Bake pie for about 50 minutes, or until crust is golden brown.
-Here’s another very important step– Let the pie sit for at least one hour, preferably longer, in order for the blueberry mixture to “set” inside the pie. Otherwise, it’ll be a little runny when you cut it, but still delicious. Don’t worry if your pie is still a bit runny when you serve it. Cover it with a scoop of vanilla ice cream and it’ll still look fine. Besides, no one will care when they taste it because the flavor is AMAZING.
This recipe was adapted and modified from one on Allrecipes.com.