Blueberry Pie

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."

Ingredients

FILLING:

5 Cups blueberries

2 Tablespoons fresh lemon juice

Finely grated zest of ½ lemon (optional)

3 Tablespoons cornstarch

1 Teaspoon cinnamon

½ Cup sugar

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CRUST AND TOPPING:

1 ½ Cups all purpose flour

1 stick butter (1/2 cup)

1/2 Cup sugar

Directions

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.

Additional Notes

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.

Dessert Recipes