Ingredients and Equipment
(per 9 inch deep dish pie)
3 to 4 cups Blueberries – fresh or frozen (without syrup)
One 9 inch deep-dish Pie Plate – (grocery stores sell both disposable pie pans and glass pans. Get the deep type!
7 Tablespoons corn starch (for those of you in the British Isles, you know it as “corn flour”). You may also use an equivalent amount of flaked tapioca instead (the tapioca
balls don’t dissolve)
3 Tablespoons water (or grape juice)
2 Tablespoons lemon juice
One 9 inch pie crust OR a graham cracker pie crust
Seasonings:
1/2 teaspoon Cinnamon
1/4 teaspoon allspice
Sweetener:
o 2/3 cup granulated (ordinary table) Sugar
OR
o 1/3 cup sugar and 1/3 cup Splenda
(Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor).
And now, choose the topping you prefer:
Crumb topping:
o 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
o 1/2 cup flour
o 1/4 cup butter or margarine
Dough topping:
See the pie crust recipe and double it to make extra to roll out as a topping
to cover the pie.
Step 1 – Make the pie crust
Never made a crust, either? Fear not, they are really simple. Click the link for instructions about making a flour pie crust. (http://www.pickyourown.org/piecrust.php )
Now is also a good time to get the oven preheating to 375 F.
Step 2- Wash the blueberries
Just rinse them in a colander or sieve in cold water, no soap. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
Step 3 – Mix the dry filling ingredients.
Combine the 2/3 cup sugar (or sugar/Splenda blend),
7 Tablespoons of corn starch in a bowl and mix well!
Some people like 1/2 teaspoon of cinnamon and/or 1/4
teaspoon of allspice, mixed in, also. (Optional.)
Step 4 – Mix in the liquids
Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or
grape juice) and stir it up.
Step 5 – Add the blueberries to the pie crust
Add the blueberries to the pie crust. Just pour them in! There’s lots of
air space and it will cook down, so don’t worry if they mound up about
an inch (2.5 cm) above the edge of the plate.
Step 6 – Pour the liquid mix into the pie
Just pour the mixture of sugar, juice, etc. into the pie all over the
blueberries.
Step 7 – Make and add your topping
If you want the crumb topping, just mix
1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
1/2 cup flour
1/4 cup butter or margarine
together in a small bowl and sprinkle it over the pie.
If you want to the dough topping instead, roll out a circular
section of dough that you made in step 1, to 1/8 inch thick, then
place it over the pie. Seal it against the edges with the pie crust,
and make decorative slits with a knife.
Step 8 – Put the pie in the oven!
Cook the pie at 375 F (or 190 Celsius) for 1 hour.
Step 9 – Remove when the pie is golden and pie is bubbling
Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.
Step 10 – Enjoy!
This recipe is from: Pick Your Own