Tis the season for fresh blueberries and I bought 13 pints of organic blueberries last week at $1.99, which for those of you who shop for produce --especially organic produce - know is a steal. Greg loves blueberry pie, and so I made two of them in honor of Father's Day -- and the fact that I can afford to make a fresh blueberry pie this week, without having to get a second job.
It was so good, and the day so gorgeous here in Colorado, that I had the pie pictured above for lunch today, with spoon of Blue Bell ice cream, savoring every bite in my back yard full of flowers.
There are days when nothing but pie will do for lunch, and this perfect day was one of them.
Here's the recipe, which turned out, like this day, absolutely perfect! Not too runny, not too thick, not too sweet, not too tart.
Becky's Blueberry "Lunch" Pie
For a 9 inch pie (clear, plain Pyrex pans with a nice "lip" are my favorites...)
4 c. fresh blueberries
1 c. sugar
1 T. fresh lemon juice (add a little zest if you like the lemon flavor) OR 1/2 t. cinnamon, which ever flavoring you prefer. I like lemon, Greg likes cinnamon. So I had no choice but to make a pie for each of us.
4 T. corn starch
(If your pan is a deep dish: add 1 more c. of blueberries and 1 more T. cornstarch, and 1/4 c. more sugar)
Toss together in a big bowl, gently, then pour into an unbaked pie shell. Cover with another pie crust with decorative "holes" cut into it, any shape you like. Or make a lattice top if you prefer. Bake at 400 for about 45 minutes or until golden brown.
Recipe below is for Homemade Pie Crust if you decide to make your own. It had been so long since I made my own pie crust (since Pillsbury refrigerated ones appeared in the stores!) that I really enjoyed getting my hands on pie dough and rolling it out again. Very Betty Crocker.
Pie Crust for Double Crust Pie (or two shells)
2 c. unbleached flour
2/3 c. Crisco shortening (Best if this is chilled. I just store shortening in the fridge. I seldom use it, because too much shortening in your diet will "shorten" your life -- but as I said, there are days when you have to have pie. Preferably for lunch. And Crisco makes great tasting crusts. I like the butter flavor. )
1 t. salt
7 T. ice water
In a food processor pulse flour and salt with shortening until shortening looks like little peas. Add the ice water and pulse again just until it begins to stick together like dough. Secret to good pie crust: keep every thing cold and don't handle it any more than you have to.
Dampen your kitchen counter and put a big rectangle of wax or parchment paper on top of this... it will keep the paper in place. Sprinkle with about a T. of flour and put the lump of dough in the middle. Divide it in half, put one half in the fridge to keep it chilled. Create a ball with the other half, and then flatten with your hand. Sprinkle dough with a light dusting of flour and roll out with a rolling pin, radiating from the middle of the lump until you have a rustic looking circle. Fold pie dough (without creasing) into fourths. (You can lift it with the edges of the waxed paper to fold, to make it easier.) Then put the point of the "dough triangle"in the middle of the pan and unfold, then press to the sides. Fill with berry mixture.
Repeat the process with the second half of the dough to the "rustic circle stage." Lay on top of berries, press the sides of the dough together and flute.
(I got this cute little retro dessert plate at a Dollar Store.... in Holland!)