Brian: For all of our American readers, Happy Independence Day! It has been an odd 4th of July. We went to Bloomington as we usually do, but they did not have fireworks this year. We did have some in our neighborhood, but that was over the previous weekend. It just seemed odd not engaging in fireworks on the 4th, so we wanted to do something patriotic with the pie.
Angie: We normally go to a quarry and celebrate the holiday, but with all of the rain we have had it just didn't happen. This pie really was a last minute decision, but we had some blueberries recently that tasted really good and we wanted to try and make pies that take advantage of fruit that is in season.
Brian: Angie did the parchment crust again this time, and with the blueberry pie, it is a total of 4 crusts when you account for top and bottom.
Angie: I really like the crust recipe and have been able to get it to turn out well several times now. I thought it would be fun to make stripes like on the flag and one big star in the corner.
Angie: After you combine all of the ingredients with the blueberry pie, you simply place it in the oven for 50 minutes until golden brown. I would cover the edges with foil or a pie crust shield to prevent burning.
Brian: The flavor was good, but this is the first pie that really didn't seem to turn out right for us. We do a new pie each week, and after about 20 pies, I'm really surprised it hasn't happened more frequently. The ironic thing was that when Angie was putting this in the oven, I asked "Do you put on a blueberry glaze?" And she answered, "No, I think it just creates it's own juices." And boy did it create! :) I'd love a chance of a re-do of this as the pie was really tasty.
Angie: Blueberry is a really simple pie and the flavor of this recipe was delicious but it was way too soupy so I'm going to make corrections to the recipe before I even give it to you!
Pie Recipient of the Week
Our pie this week goes to our neighbors David and Rebecca. Our youngest daughter Emilee has been friends with their children since she was old enough to walk. We have shared some fun summer nights and Daddy Daughter dances as well. Always willing to lend a hand, including using their snow blower to help clear some drifts in front of our house this winter, they are very deserving of the pie.
Recipe
Blueberry Pie
INGREDIENTS:
3/4 cup white sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
|
4 cups fresh blueberries, washed
1 recipe for a 9 inch double crust pie
1 tablespoon butter |
DIRECTIONS:
| 1. | Preheat oven to 425 degrees F (220 degrees C). |
| 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. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. |
| 4. | Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. |
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