Blueberries aren't just for summer around here. Every July and August finds us spending many hours perched on ladders and crawling through bushes to pick the fattest, sweetest berries. We freeze blueberries by the gallon. Throughout the year we enjoy them on cereal, ice cream, stewed and... the hands-down favorite.... Blueberry Pie!
Here's my recipe for Southern Blueberry Pie (makes 2 pies)
4 deep dish pie shells, thawed (2 for the pies, 2 to make the lattice top)
3 cups white sugar
10 tablespoons cornstarch
1 teaspoon salt
3 teaspoons cinnamon
12 cups fresh or frozen blueberries
1 stick butter or margarine
- Preheat oven to 375 degrees.
- Mix sugar, cornstarch, salt and cinnamon.
- Place butter in large boiler and allow to gently melt. Add blueberries. (If using frozen blueberries allow them to thaw before adding the sugar mixture). Add sugar mixture and stir well. Bring to a low boil then immediately reduce heat to a gentle simmer. Stir regularly and cook for about 5 minutes. Allow to cool slightly.
- While the blueberry mixture is cooling, prepare the pie shells. Remove two of the pie shells from the foil pan, place on wax paper sprinkled with flour and cut into approx. 1" strips.
- Place the blueberry filling in each of the pie shells. Use a little water to moisten around the edge of the pies, then make the lattice top using the strips of cut pie dough.
- I usually place a pie edge protector on each pie to keep the edge of the crust from burning.
- Bake for approximately 50 minutes. Allow to cool.
- Enjoy.... especially with vanilla ice cream!-