Another Sad Love Song Blueberry Pie.
My fourth, but by no means final, pie to celebrate National Pie Month (February). I’m learning, ever so slowly, instead of discovering a recipe somewhere, and then running out and hunting down an exotic ingredient I wouldn’t normally have, or even remotely budget for, I can create a pie, or anything, by using what I already have in my pantry.
For this pie I did just that. It was a grey yucky day and I was feeling especially puny. Winter weather, unless it’s snowing, tends to do that. Lo and behold, what did I discover in my freezer but two HUGE bags of blueberries, saved from our Horse and Buggy CSA for a day such as this. A day for pie. Blueberry pie. I’m calling it “Another Sad Love Song Blueberry Pie” because Toni Braxton was on the iPOD when it came out of the oven. And it just sounds neat.
No great changes or modern twists. I just searched “blueberry pie” on the Interwebs and the highly-rated offering from allrecipies.com came up first. Read through the reviews and tweaked mine based on what others said. I’m learning to do that too. To look at what’s in the mixing bowl before me and use intuition to make it better. To make it mine. Where this recipe called for just ½ teaspoon of cinnamon, I added a skosh more. ‘Cause I like cinnamon. Looked at the large size of my blueberries and added 5 tablespoons of cornstarch instead of 3. Used 5 cups of blueberries instead of 4 as well. ‘Cause my pie pan is deep and can handle it.
Everything turned out perfectly. I love when you listen to your gut and it works out. Which it usually does. Only problem was with the lattice crust. I’d never done one before and discovered because of my deep dish pie pan, my ready-made crust didn’t come up the sides high enough. No matter, I prefer rustic to picturesque anyway. Just made the best of it and used a fork to crimp the edges. I ain’t entering no contest. This pie is for eatin’. And it was. In very short order.
Quiet Storm Playist: Teddy Pendergrass, Toni Braxton, Smokey Robinson, Al Green, Phyllis Hyman, Regina Belle, Chaka Khan, Otis Redding
- 3/4 cup white sugar
- 5 tablespoons cornstarch (use less if your berries are small)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (or a skosh more)
- 5 cups fresh blueberries
- 1 recipe pastry for a 9 inch double crust pie
- 1 tablespoon butter
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.