Taste & Tell: Blueberry Pie
I suppose right after 4th of July hits, I get some sot of new found love for blueberry pie. Not sure what it is but maybe that is when blueberries are most ripe? Or maybe just a mid-summer hankering for that dessert. Whatever it may be, I kind of love a slice just about every night (don't Judge...you know you have your own guilty pleasures!). Anyways, If I cant seem to find time to get a fresh batch of berries to make it myself I tend to just opt for the ones at the local market/grocery. We have numerous produce stands and markets here in Charlotte (which might surprise some people) and they are all really delicious using homemade ingredients without all those additives. Here is a little recipe for all you chefs and bakers that love a savory sweet at night...or during the day ;)
- 5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) packages refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar
SPRINKLE berries with lemon juice; set aside.
FIT half of pastry in a 9-inch pie plate according to package directions.
COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
Cover edges with aluminum foil to prevent over browning, if necessary.
Serve with vanilla ice cream, if desired.