July 21, 2012

YUM: Blue (whale) Berry Pie

The other day I had to drop off a tea pot set to a women who had put it on hold at the art show. She thanked me with a bundle of corn, blueberries and tomatoes fresh from the farmers market in New Brunswick. Raw blueberries aren't my favorite...so I turned them into a pie. It was pretty, YUM, and simple to make. I used Jiffy pie crust mix from a box -- so all I needed to do was add water and roll into dough.

(Recipe adapted from ASHESP on allrecipes.com)

3/4 c. white sugar
3 tbs. cornstarch
1/4 tsp. salt
1/2 tsp ground cinnamon
4 c. fresh blueberries
1 recipe pastry for a 9" double crust pie
1 tbs. butter

1. Preheat oven to 425 degrees F
2. Mix sugar, cornstarch, salt, and cinnamon and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. 
4. Cut remaining pastry into 1/2-3/4 inch wide strips and make lattice top. Crimp and flute edges. (Or roll flat and cut out shapes with cookie cutters instead).
5. Bake pie on lower shelf of oven for about 50 minutes or until crust is golden brown.

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