Me-oh My-oh, Nick made Blueberry Pie-oh! With all the antioxidants found in blueberries, we treated each piece like a dietary supplement. Be damned sugar and butter! lol It’s my favourite pie in the world, though my mom’s raisin pie is up there too! Leftovers keep well in the refrigerator but are best served slightly heated.
There is this little corner store in our neighbourhood that does not stock much fresh produce except, for some reason, a variety of lovely berries. They always seem to have beautiful blueberries, raspberries and blackberries for sale, at an affordable price, which was why we were able to make a fruit pie using fresh berries in the winter. Albeit these are not the more desired wild blueberries but they make a very nice pie nonetheless.
To make it, use a pie crust of your choice, be it pre-made frozen or home-made. Nick makes his with butter rather than shortening and does not partially bake it before adding the fruit.
How to make Blueberry Pie:
Rinse enough fresh blueberries to fill your crust right up. Our pie plate is a large deep-dish one, so we used 4 pints (about 2 cups). Mix the berries with 4 tablespoons flour, 1/2 cup sugar, a dash of cinnamon, 1 teaspoon grated lemon rind and 1 teaspoon fresh lemon juice. Toss around gently until well mixed. Pour into your prepared pie crust and dot with pieces of butter (about 3 tablespoons total). Top with your pie-crust lid and cut a hole in it.
Bake at 350 degrees for 1 hour. Yum
