This pie is brought to you by my parents, who drove to Minnesota for our wedding with a 5 quart pail of freshly-picked blueberries and the gift of a Kitchenaid stand mixer (thanks, mom and dad!).
I don’t have a lot to say about this pie, except that it’s delicious and fairly simple to make. I mixed the pie crust in the Kitchenaid, and then put the filling together while the dough was chilling in the fridge. This pie does need to cool for about 2 hours after baking, so it pays to plan ahead with this recipe.
Fresh blueberry pie
(Makes 1 pie)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Betty Crocker)
- Pastry for a two-crust pie
- 3/4 cup sugar
- 1/2 cup flour
- 1/2 tsp ground cinnamon
- 6 cups fresh blueberries, washed
- 2 tsp lemon juice
- 1 Tbsp butter
- Additional sugar, to sprinkle on top
Preheat oven to 425 degrees. In a large bowl, gently mix the sugar, flour, cinnamon, and blueberries. Line a 9-inch pie plate with half the pastry and fill with blueberry mixture. Sprinkle with freshly squeezed lemon juice and dot with small pieces of butter. Cover with the top pastry, then cut several slits in the top with your design of choice.
Bake for 35 minutes or until the crust is golden and filling is bubbly. Use strips of foil or a pie shield for the first 20 minutes of baking to ensure even browning. Let cool at least 2 hours before serving.