The No Fail Blueberry Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have received so many thank yous when I shared this recipe with people. I include the tips for sucess My niece also wanted to know how to make a good pie without a runny filling- So baking at my Dad's brought us together which made my father as well as my mom so happy. Read more . Dad has since passed on. Ingredients:
1 double crust pie pastry for a 9 inch pie- use your favorite recipe for fruit pies |
filling |
6 cups fresh or frozen blueberries thawed |
1 cup sugar |
1/4 cup cornstarch |
dash salt ( optional ) |
1 tsp cinnamon |
1 tsp vanilla or almond ( optional use with other variations) |
variations |
3 cups blueberries with 3 cups of fresh pitted cherries, or 3 cups of blackberries or raspberries or 3 cups fresh,skinned ripe sliced peaches |
Directions:
1. Prick bottom crust with a fork.
2. Mix sugar , cornstarch, cinnamon and salt.
3. Stir into blueberries.
4. Add flavorings if desired.
5. Place mixture in crust.
6. Apply top crust and decoratively flute or crimp edges.
7. Slash pie decoratively but deeply in at least 4 places.
8. Failure to deep slash will not let juices or steam escape and you will have stewed the blueberries resulting in a runny, soggy pie!!
9. Dust top of crust with a bit of flour and granulated sugar.
10. Bake in middle rack 425F for 15 minutes than 45 minutes at 375F.
11. Remove to rack to cool completely.
12. Chill in refrigerator before serving.
13. Filling thickens with cooling and chilling and makes for easier slicing.
14. Yield one delicious pie. We garnished pieces with some fresh mint out of the garden.
15. For those not on a diet serve with some ice cream or whipped cream.
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