One of the pies I shared at the pie extravaganza was Wanda McNair’s Blueberry Pie that I found in Saveur Cooks Authentic American Cookbook. Superb is how I describe it. Plus, one should feel no guilt eating it as blueberries are now a “super” food. It is now my and Coco’s favorite blueberry pie. It is a double crust pie and calls for fresh blueberries, but I have made it with frozen ones with excellent results.
The second recipe is one I make from my Maine Course Cookbook, a cookbook I bought on our family vacation to Maine a few years back. This single crust pie serves the blueberries in a glace. Good, just not as good as the first one in my opinion.
God Bless Blueberry Pie
Ingredients:
- 4 cups fresh blueberries
- 3/4 cups sugar
- 1 T. lemon juice
- 3 T. cornstarch
- 1 T. butter, cut into small chunks
- pie pastry for double crust pie
Cooking Directions:
- Roll out crust to fit in 9 inch pie pan.
- For filling, gently mix berries, sugar, lemon juice, and cornstarch together. Dump it in the pie shell and dot with the butter.
- Cover with the top crust and crimp edges together. Prick the top to vent.
- Bake for 10 minutes at 400 degrees, then reduce heat to 350 degrees and bake for about 30 minutes more or until juices are really bubbling.
- Enjoy!
Fresh Blueberry Glace Pie
adapted from The Maine Course Cookbook
Ingredients:
- 1 prebaked pie shell
- 4 1/2 cups fresh blueberries
- 1 1/3 cup cold water
- 1 1/3 cup sugar
- 5 T. cornstarch
- 1 oz blackberry brandy (optional)
Cooking Directions:
- Mix water and cornstarch together in a saucepan, add sugar and 1/2 cup of smashed blueberries.
- Bring to a boil and stir until thickened and then add the rest of the blueberries and the brandy.
- Pour into the pie shell and chill.
- Enjoy with fresh whipped cream!