Compliments of our friend Karen Duffin from the Happy Tart.
Livvy always tells the story about how this pie blew up in the oven. What she doesn't tell but Belle is always happy to inform you is that is because Liv didn't press the edges together well enough and didn't put air vents in the top. So as the blueberry filling got hot, steam started to build up and was trapped by the crust. With nowhere else to go, it blew out sideways, just like Mt. St. Helens.
That won't happen to you, of course but we suggest putting the pies on a cookie sheet so any dips wind up on the sheet instead of on the bottom of the oven.
(Makes 2 pies)
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1 tablespoon butter
- 2 tablespoon corn starch
- 2 prepared pie crusts, one for top and one for bottom
- 1 medium sized saucepan
- Baking sheet with sides
- Rinse the blueberries in cold water and let them drain.
- Turn the oven on to 400 degrees F. You want it at temperature when the pies go in.
- Select a medium sized saucepan. Put in 4 cups of the blueberries. We are going to save one cup to put in at the end so that there are some whole berries in the filling. This will give it a wonderful texture and flavor.
- Next, add the lemon juice, sugar, cornstarch and butter. Bring this mixture to a boil over medium heat. If it's okay with grandma or whoever is helping you in the kitchen, stir the mixture carefully while it heats. And we mean very carefully. Melted sugar can get much hotter than boiling water and the bubbles in the mixture can pop and send hot sugar flying. So ask for adult help as the mixture starts to get hot.
- Take the pot off the heat and add the last cup of uncooked blueberries for that fresh berry flavor.
- Let the mixture cool a little bit. While it's cooling, put one prepared pie crust over a 9 inch pie pan. You want the crust to "drape" evenly over the sides of the pan.
- Pour the filling into the waiting piecrust. Now take the second pie crust and drape it over the top.
- A good trick we learned after we did our filming is to roll the bottom crust up over the top crust and squeeze it down. This makes the best seal and keeps the filling from oozing out from between the layers.
- Now you can "flute" the edges. Using your thumb and first finger, squeeze the crust gently to make ridges. What you're trying to do it to make the two crusts into one solid edge.
- Next, you need to cut a few little slits on the top of the pie to let the steam out as the filling continues to cook in the oven.
- Place the pies on a baking sheet. Put them into the oven and bake at 400 degrees F for 30 minutes or until top crust is pale golden brown.