Chris' Recipes

Bon Appetite!

Fresh Blueberry Pie

Written By: Chris - Dec• 28•12

Blueberry Pie is Bill’s favorite!  I personally enjoy pie of almost any flavor, but I typically reserve baking and eating them until around thanksgiving time.  Pie always reminds me of my dad, because he really loved pie too!  I wish I could let loose and just enjoy eating it more often.  Years ago when my dad and I worked together, he would leave the office for errands and come back carrying several pieces of pie within a Bakers Square bag because he couldn’t decide which flavor he thought we would want… so he would just bring back several kinds!  One of his favorites was sour cream and raisin but he also liked blueberry! Since I don’t bake pies often and I had an abundance of fresh frozen blueberries in the freezer on hand, I decided to prepare something special and make the pie filling from scratch!  (I used store bought crust, because it tastes just as great and saves a lot of time and energy!)

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Ingredients:

5 Cups Blueberries (I used fresh/frozen), divided
1 Cup Sugar
1/4 Cup Flour
1 Tablespoon Corn Starch
1/4 Cup Water + 1 Tablespoon
1 Tablespoon Lemon juice
4 Tablespoons Cinnamon & Sugar
pinch of Kosher Salt
2 Tablespoons Butter
2 Pie Crusts, prepared

Although it isn’t necessary to bake the bottom crust prior to filling, I prefer that it is crispy so I par-bake it for about five minutes until light golden brown, but so that edges are still soft to press with top crust!

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Combine three cups of the frozen blueberries, water, flour and sugar.  Cook in saucepan over medium low heat stirring occasionally until thickening.

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Mix one tablespoon water with corn starch and add.  Continue to cook until thick.

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Add lemon, 2 tablespoons cinnamon & sugar, salt and additional berries.  Mix and pour into par-cooked bottom 9″ pie crust.  Drop butter clumps over pie filling.

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Top with second uncooked pie crust a pinch sides.  Cut air slots and sprinkle with remaining cinnamon and sugar

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Bake at 425 for five minutes.  Reduce heat to 350 and bake an additional 30 to 45 minutes.  Watch crust and cover edges with foil if becoming to dark.

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Allow to set up before cutting and serving.  Top with whipped topping!

Enjoy!

Cheers!
~Chris

 

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