Blueberries on the Vine
My Bucket Almost Full!
Luca was really great at picking the blueberries, they just never made it into the bucket : )
First on my blueberry menu was pie. I LOVE blueberry pie! It's extraordinarily easy and delicious. I have to admit I cheated and bought a pie crust, but sometimes you need to cut a corner here or there, and I really just wanted to get that pie in the oven and then into my mouth as quickly as possible. So for this recipe I am skipping the crust part. For crust instruction I am sure Martha Stewart has some great tips.
This pie recipe can be used for ANY fruit pie and I use it for pretty much all my pies, it's just so simple, it works, and it tastes yummy.
Heat oven to 400
Crust (click link to go to an easy pie crust recipe)
Fruit between 6 to 8 cups total
1/3 cup sugar (I use raw)
1/3 cup brown sugar
1/4 cup corn starch
1 tbs lemon juice fresh (meyer's lemons are my favorite to use in pies, but any will do)
*For the crust I use a little egg yoke to make it shinny and to keep it from getting burnt. Just whip up some egg yoke, add a dash of milk/half and half/cream if you have it and brush it on the crust before you place it in the oven. If you don't have the milk, it's okay, the yoke works fine on its own.
Prepare pie crust and place in pie pan.
Place one half to one cup of your blueberries (or other fruit) into a bowl and crush lightly (to get the juices flowing). Add remaining fruit. Add sugars, corn starch (for thickening) and lemon juice. Gently mix up. Spoon into pie pan with a light raise in the center, so pile it a little more in the center of the pie pan. Add your top layer of crust, place in fridge for a few minutes, 5 to 10.
Place on a cookie sheet lined with tin foil - to catch the juices if they bubble over. Cook pie until the crust is just a bit golden, about 20 minutes, at 400 degrees.
Then reduce the heat to 350 and cook for another 50 minutes.
Take pie out carefully! Place on cooling rack and let the pie cool. Yes, you truly have to wait about 2 hours. The pie continues to cook and thicken after it is taken out of the oven and the pie just isn't done until after it has cooled down significantly. The pie will keep on out on your counter if loosely covered with a towel or plastic wrap for a couple days. Enjoy!!! We sure did! And two days later we made another pie following the same recipe but using peaches and blueberries together.
Milo proud of a job well done!
Fresh out of the oven still bubbling!
Ready to cut into. It smelled really good!