It seems like only yesterday that I was picking blueberries with my friend. And now, sadly, the season is over! Fortunately, there was still had a good amount of blueberries left in my freezer to make Cobalt yet another birthday pie! (aaand two years ago)
I used my recipe for Easy Oil Crust from an Apple Pie I made several weeks ago. It’s fail-safe, flaky, crunchy and so much easier than Crisco or butter crust! Just make sure you don’t overmix the dough and you’ll be well on your way to making perfect pies every time :)
As you can already tell, the filling of this pie can be anything you want. I’d really like to try peaches, cherries, pears, tomatoes (I’ve never made a tomato pie but ate one the other day and it was amazing!), and anything else that’s pie-worthy.
What kind of pies do you like?
- 5 cups fresh or frozen blueberries (or a mix of blueberries and other berries)
- 1 cup sugar, plus 2 TBS for sprinkling
- 1 tsp cinnamon
- pinch salt
- 1 tsp vanilla extract
- 2 TBS cornstarch dissolved in 2 TBS water
- see "adapted" link below
- The best thing to do is start making the filling first and while that cooks make the crust, refrigerate it, finish the filling and then assemble the pie.
- So to make the filling - In a saucepan on low heat, cook 3 cups of blueberries with 1 cup sugar, cinnamon, salt and vanilla. It'll take 10-15 minutes for the berries to become juicy but make sure the sugar doesn't burn by stirring occasionally. Once about 1/3 of the berries cook down, mix in the cornstarch/water mixture. Let cook for another 5-10 minutes on low until mixture thickens to your liking (as it cooks, the starch will thicken the berries and the water will evaporate). Then turn off the heat and fold in the rest of the blueberries (don't cook these).
- Follow the recipe (linked below) to make the crust and set it in the fridge for 15+ minutes.
- Take crust out of fridge and cut it in half. Roll each half into the shape of your pan. Grease your pan, gently lay in one of the crusts, pour in filling and gently lay the other crust on top. To create the lattice pattern like I did, cut strips of crust and weave them in and out as you lay the strips carefully on the filling. Sprinkle the rest of your sugar on top of the cake to add a sparkle (optional: some bakers brush the crust with egg whites to also make it even shiny-er and also sprinkle sugar on top).
- Bake assembled pie at 350F for 40-50 minutes or until filling is bubbly and crust is golden brown. (Note: You may have to set the pie pan on a cookie sheet if the mixture is really full so that it doesn't bubble over into your oven).
- Let cool 10 minutes before serving. Serve solo -or- with a generous scoop of ice cream!
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