Wednesday, May 6, 2015

Blueberry Pie

4 cups fresh blueberries, may use frozen, if necessary
1 tbsp. freshly squeezed lemon juice
3/4 cup sugar
3 tbsp. cornstarch
1/4 tsp. each salt, cinnamon
1 tbsp. unsalted butter or margarine, sliced.
1 pie crust for two-crust pie of choice, made or purchased

      Heat oven to 375ºF (190ºC).  Sort berries and remove any stems or bad fruit.  Place berries in a colander, gently rinse under cool water.  Let drain.  Place berries in a bowl and sprinkle with lemon juice.  Using a spoon, gently toss berries in lemon juice. set aside.  In another bowl, add sugar, cornstarch, salt and cinnamon.  Mix well.  Sprinkle sugar mixture over berries and toss to coat well.  Prepare and place bottom crust in pie pan or dish.  Add berries to bottom crust.  Spread around evenly.  Slice pieces of unsalted butter over top. 
Add top crust, tuck top crust edges under bottom crust edges; press edges to seal pie all the way around.  Refrigerate pie about 20 - 30 minutes to let crust dry.  Gently wrap foil around outside edges of pie to prevent burning.  Bake 45 - 50 minutes,.or.until filling is bubbly and top crust is browned sufficiently.  Remove foil for last 5 - 10 minutes' baking so edges can brown as well.  Remove pie from oven when done; let cool on a wire rack. 
Serve warm or cool.  Makes 6 slices
Notes:  Ready-made Pie Shells will work just fine.

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