Blueberry Pie!

After the Fourth of July, watery pie crusts debacle, I wanted to prove to myself that I was indeed capable of making a stand out stellar pie. This time, BLUEBERRY! 

I used a recipe out of The Joy of Cooking and adapted it slightly for myself.

Blueberry Pie

Line a 9-inch pan with 1 pre-made dough circle. 

Position rack in lower third of oven

Preheat oven to 425 degrees F

Combine in a bowl and let stand for 15 minutes:

6 cups blueberries

3/4 cup sugar

4 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest

1/8 teaspoon salt

Pour mixture into bottom crust and dot with

1 tablespoon unsalted butter cut into small pieces.

Cover with a pricked/vented top crust.

Bake for 30 minutes at 425.

Reduce heat to 350 and bake for another 30 minutes or 

until the juices from the pie start to bubble through vents in crust.

Sensational! This pie was splendid and well formed. 

I was very pleased with this recipe. Try it for yourself!!!

Notes on the Fourth of July Debacle:

I believe I may not have added enough cornstarch to my previous pies, and I may not have allowed the crust enough time to brown at the higher temperature. Additionally, when creating the vents, I removed so much of the crust, that I think I should have followed directions for a lattice top.