Blueberry Pie

There's probably nothing as delicious as freshly-baked blueberry pie.

Ingredients

• 1 package refrigerated pie crusts
• 4 cups blueberries
• 1/2 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 1 tablespoon butter
• 1/2 teaspoon grated lemon peel

Instructions

1. Roll out one sheet pie crust to flatten. Fit into a 9 inch pie dish.
2. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear.
3. Stir in butter; cool for 5 minutes.
4. Stir in the remaining 3 cups blueberries and lemon peel.
5. Heat oven to 400 degrees F.
6. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8 inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal.
7. Place pie on a baking sheet.
8. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes.
9. Cool on rack.

Notes

Variations

Cornmeal Crumb Top Variation: Do not use top crust. In a medium bowl combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup cornmeal, 3/4 teaspoon cinnamon and 3 tablespoons softened butter until blended. Crumble over filling. Bake as above.

Decorated Lattice Variation: Cut top crust into 3/4 inch wide strips. Set the two end strips and two short strips aside. Arrange remaining strips in a criss-cross pattern on top of blueberries. With the large end of a piping tip or a small knife cut out 15 small circles and 12 small leaves . Brush with milk and sprinkle with sugar. Place in clusters decoratively on the pastry lattice securing with a little milk. Bake as above.

Nutrition

Per serving: 317 calories; 48g carbohydrate; 15g total fat; 6g saturated fat; 2g fiber

Attribution

Recipe and photo used with permission from: US Highbush Blueberry Council