The other day, my sister-in-law nonchalantly said over coffee while I was still in that just-out-of-REM-sleep-cobwebs-still-in-your-brain state, “I’m making a blueberry pie today.”
As if that’s the most normal thing in the world to do on a Sunday.
I went on about my business of the day, and tried to forget about it. Was she serious? I thought later. Really? Blueberry pie?
I’d just made blueberry muffins the day before. But this – the idea of all of those blueberries stuffed into a pie – was too much to bear.
While I was out running errands, Wendy whipped up this pie. She says that it takes no more than 10 minutes to put together the filling.
It is, for us blueberry fanatics, like a slice of heaven, this pie. Oozing with fat berries and served in a bowl with a scoop of vanilla ice cream (here we go again), it was the loveliest of pies.
It was just as delicious the next morning for breakfast, too. Sadly, now the pie is all gone, and I am really blue.
I must make another one. Or better yet, talk her into making one for me.
This is the recipe that Wendy used for her fabulous pie; it’s from the Better Homes & Gardens cookbook. She used orange juice instead of lemon juice, but says that lemon juice would work fine, too.
1 cup sugar
¼ teaspoon all-purpose flour
½ teaspoon lemon zest
dash sea salt
5 cups fresh blueberries
pastry for double-crust pie
2 teaspoons lemon juice
1 tablespoon butter
Preheat oven to 375 F.
1. In a mixing bowl combine sugar, flour, lemon zest, and salt.
2. Add blueberries, and toss to cover fruit.
3. Fill a pastry-lined 9-inch pie plate with blueberry mixture. Drizzle with lemon juice and dot with butter.
4. Adjust top crust. Seal and flute edge.
5. Cover edge of pie with foil, and bake for 20 minutes.
6. Remove foil and bake for 20-25 additional minutes, or until crust is golden. Cool on a wire rack.