Try this delicious pie, adapted from "Cousin Joan's Elegant and Easy Blueberry Pie" recipe found in the Garden City Jewish Center's cookbook, "Sharing Our Favorites."
5 Cups blueberries
2 Tablespoons fresh lemon juice
Finely grated zest of ½ lemon (optional)
3 Tablespoons cornstarch
1 Teaspoon cinnamon
½ Cup sugar
CRUST AND TOPPING:
1 ½ Cups all purpose flour
1 stick butter (1/2 cup)
1/2 Cup sugar
- Preheat oven to 425°F.
- Combine all the ingredients for the filling in a 2-quart bowl.
- Lightly press on the mixture so that juices from some of the blueberries dissolve the sugar and cornstarch. Set aside while you make the crust.
- Combine the crust mixture in a food processor or rub all the ingredients together with your finger tips.
- Set aside 1 cup of the crust mixture for topping .
- Press the remainder of the mixture into the bottom and sides of a lightly greased 9-inch pie pan. Refrigerate for 10 minutes.
- Pour filling into prepared pie crust. Place pie on a rimmed cookie sheet and place on the lowest rack in your oven.
- Bake pie for 15 minutes.
- Remove pie from oven, reduce temperature to 400°F and sprinkle the reserved flour mixture on top.
- Return pie to oven and bake for an additional 30 minutes, or until lightly browned and bubbling.
- When raw fruit and sugar are allowed to “sit” for awhile, the sugar draws some moisture out of the fruit. This helps dissolve the cornstarch and creates a perfect pie filling.
- It is always good to place a pie plate on a rimmed cookie sheet or baking stone to catch any drips that might occur during baking.
- Allowing dough to rest relaxes the gluten in the flour, making it easier to roll and preventing it from shrinking when baked.