A delightful summer treat that boarders on divine – a crisp golden crust, full of plump juicy berries, and topped with a scoop of vanilla ice-cream. The vanilla ice-cream is a must. After all, you need a canvas for the tangy, purple syrup that seeps out of every heaping scoop of this treasured dessert. In my family, we cannot progress through a summer without baking at least one blueberry pie. This summer has been so busy that we left it until almost Labor Day before getting around to it. This particular pie was a joint endeavor between my Mom and I.
- Pie Crust for the top and bottom of a pie (Homemade is best. It makes a difference in the taste and texture of your pies.)
- 2 dry quarts of Blueberries (~8 cups)
- 3/4 cup Brown Sugar
- 4 tbsp Cornstarch
- juice from 1 Lemon
- 1 tsp Cinnamon
- Preheat your oven to 450 F (232 C).
- Make and roll out the bottom of your pie crust.
- Arrange the crust in your pie plate, and chill it in your refrigerator while you make the filling.
- In a large bowl, combine the blueberries, brown sugar, cinnamon, and cornstarch.
- Pour in the lemon juice, and gently stir the berries until they are coated with the lemon juice and dry ingredients.
- Pour the blueberries into the pie crust, and use a spoon to level them off evenly.
- Roll out and shape the top layer of pie crust. This particular pie has a woven top, but cutting air holes in a solid layer of crust is an easier alternative.
- Place a baking sheet on the bottom rack of your oven. This will hopefully catch any juices that may overflow during the baking process. Place your pie directly above the baking sheet on a higher rack.
- Bake the pie for 10 minutes, before reducing the temperature to 350 F (177 C) and baking the pie of 50 more minutes.
- Allow the pie to cool slightly before serving. You want it to still be warm, but cool enough that the berry juices’ have begun to thicken.