Our nephew recently moved in with us. We wanted him to feel welcome, so the first evening he was with us, we made a big dinner that included one of his favorite things – blueberry pie.
Only, I didn’t have fresh blueberries, so I used frozen. The pie actually turned out so tasty!
You can enjoy this “summery” taste any time of year!
INGREDIENTS
6 cups frozen blueberries
1 cup granulated sugar
1 tablespoon lemon juice
4 tablespoons corn starch
2 pie crusts
1 tablespoon butter, softened
DIRECTIONS
Preheat oven to 425 F.
Roll out pie crust and place in a 9-inch ceramic or glass pie pan. (If you need a pie crust recipe, this one has never let me down.)
In a large saucepan, combine frozen berries with lemon juice, corn starch and sugar. Stir to coat berries and let rest about ten minutes then place pan on medium heat. Stir occasionally as sugar dissolves. Stir continuously as juice begins to thicken and bubble. You want to heat the filling about five minutes once the sugar dissolves, but be careful not to let it scorch.
Spoon the filling into the pie pan, then top with the second crust. Pinch or crimp the edges to seal the crust, cut off excess, and use a fork to poke holes in the top crust (or cut in a design).
Generously rub softened butter over the top crust, then cover with a pie shield (or use strips of foil to cover the edge of the pie).
Bake for 15 minutes, then reduce heat to 375 and remove foil. Continue baking for approximately 50 minutes until juice is bubbling. Remove from oven and allow pie to rest at least three hours before serving.
Most delicious served warm with a scoop of vanilla ice cream!
Shanna HatfieldSignup for my newsletter and follow me on social
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