There's probably nothing as delicious as freshly-baked blueberry pie.
1 package refrigerated pie crusts
4 cups blueberries
1/2 cup sugar
2 1/2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon grated lemon peel
Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and
2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and
Stir in butter; cool for 5 minutes.
Stir in the remaining 3 cups blueberries and lemon peel.
Heat oven to 400 degrees F.
Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of
wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch
wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends
into the edges of the bottom crust and crimping to seal.
Place pie on a baking sheet.
Bake in the bottom third of oven until crust is
golden and filling bubbles gently, about 30 minutes.
Cool on rack.
Cornmeal Crumb Top Variation: Do not use top crust. In a medium bowl combine
1/2 cup sugar, 1/3 cup flour, 1/4 cup cornmeal, 3/4 teaspoon cinnamon and 3 tablespoons
softened butter until blended. Crumble over filling. Bake as above.
Decorated Lattice Variation: Cut top crust into 3/4-inch wide strips. Set the
two end strips and two short strips aside. Arrange remaining strips in a criss-cross
pattern on top of blueberries. With the large end of a piping tip or a small knife
cut out 15 small circles and 12 small leaves . Brush with milk and sprinkle with
sugar. Place in clusters decoratively on the pastry lattice securing with a little
milk. Bake as above.
Per portion 317 calories; 48 g carbohydrate; 15 g total fat; 6 g saturated
fat; 2 g fiber
Recipe and photo credit: the U.S. Highbush Blueberry Council.