Name: margalit
Location: Massachusetts, United States Professional writer, educational advocate, opinionated ultra liberal mother of 18 year old twins, living life in the slow lane due to hypertrophic cardiomyopathy, congestive heart failure, and diabetes.

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Tuesday, July 15, 2008

WFMW: Blueberry Pie Recipes

In the middle of summer, berries are abundant and not so costly. Where I live, in the Boston area, local blueberries are starting to appear at the farmer's markets and local stores. I can't resist a blueberry. High in antioxidents, they are so delicious and good for you too! Although we usually eat them on cereal, in muffins, and in pancakes, when the tiny Maine berries first appear in our farmer's markets, I'm all about the blueberry pie. There is almost nothing better than warm blueberry pie with a scoop of home made vanilla ice cream on top.

Don't have much luck with pies? This one is really easy to make. And if you can't stand to think about a lattice top, another way to deal with making an attractive, but partially open top is to roll out the dough, and using a cookie cutter, cut out a bunch of shapes and lay that atop the fruit as a crust. It works wonderfully!

Easy Old Fashioned Blueberry Pie

12 oz. blueberries
1/2 cup sugar
1 tablespoon flour
1/4 cup butter
1- 9 inch unbaked pie crust

Preheat oven to 350 degrees.

In a large sauce pan combine blueberries, sugar, flour, and butter; bring to boil and reduce heat to simmer. Simmer berries for 10 to 15 minutes until thickened. Pour berry mixture into unbaked pie crust. Bake pie for 30 minutes or until golden brown.

Do you want to try something a bit more complicated? Something that will bring ooos and aaaahs to your table? Try this lattice topped blueberry pie.

Blueberry Lattice Pie

Peeking through an easy-to-make lattice crust, glistening blueberries invite pie fanciers to take a bite.

2 (9-inch) frozen pie shells, thawed to room temperature
3 cups fresh blueberries
1/2 cup sugar
2-1/2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon grated lemon peel
1 egg yolk

In a medium-sized saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining 2 cups blueberries and the peel; cool. Preheat oven to 400*. Pour cooled filling into one pie shell. Lay the remaining pie shell on a waxed paper; cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a cookie sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.

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Blogger Sonshine said...

yummy!!! I love blueberry pie! :)

Thanks for sharing!

16/7/08 8:58 AM  
Blogger Domestic Spaz said...

I have to try this. The Man loves berry pies and I've never made a blueberry one before.... I've also never made a lattice topped one before. Thanks!

16/7/08 10:50 AM  

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