I made another pie! This time it was made with fresh Ontario blueberries and I learned a few tricks along the way.
I spent some time on YouTube to learn how to roll the crust out and better make edges. The first time I made pie, I just cut off all the edges -- resulting in a pretty thin crust. This time, I learned to trim off the excess crust but to leave about an inch of dough around the edges, and then fold the top layer over the bottom layer and tuck inside the pie plate. I didn't do a great job, but I also tried fluting the edges here. So two pies down and already a vast improvement.
I had this pastry dough in the freezer from the first batch that I made and it still tasted delicious. I had frozen the remaining pastry dough into balls (each ball makes one pie crust). To use it, I just left it in the fridge for a couple of days to thaw, then I rolled out as normal.
With the pastry already made, this pie really just took about 20 minutes to prepare and then I popped it in the oven! Like the strawberry-rhubarb pie though, the fruit is really runny when it comes out of the oven, so it needed to sit for about three hours to firm up before I could cut it. It was worth the wait, for sure!
- 1 Flakey Pastry Crust
- 4 cups blueberries
- ¾ cup white sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- ½ tsp ground cinnamon
1. Preheat oven to 425 degrees.
2. Mix sugar, cornstarch, salt and cinnamon and sprinkle over blueberries. Toss together.
3. Line pie dish with one pie crust. Pour berry mixture into the crust.
4. Cover with remaining pie crust. Cut off excess dough and fold edges (top over bottom) and tuck into pie plate. Slice air vents into top of pie.
5. Bake pie on lower shelf of oven at 425 for 15 minutes. Turn oven down to 375 degrees and bake for another 35 minutes, or until crust is golden brown.
Download printable recipe for Blueberry Pie