Wild Blueberry Pie

  1 cup   flour  
  2 TBS  confectioners' sugar  
  8 TBS  butter, at room temperature  
1/4 cup  cornstarch
Pinch  salt
3/4 cup  water
4 cups  blueberries (about 2 pints)
3/4 cup  granulated sugar
1/2 tsp  fresh lemon juice

For the crust: (or use Pillsbury ready made)
Preheat the oven to 375 degrees F.
In a small bowl, combine the flour and confectioners' sugar.
Cut in the butter with a pastry blender to form a fine crumb,
press the mixture into a flat disc and refrigerate for 30 minutes.
Mold the chilled dough across the bottom and up the sides
of a 9-inch pie plate, preferably glass or ceramic.
Bake for 10 to 12 minutes, until golden.
cool the crust before adding the filling.

For the filling:
In a medium saucepan, whisk together the cornstarch, salt and
1/4 cup of the water to make a loose paste.
Add 1 cup of the blueberries, the granulated sugar and
the remaining 1/2 cup water. Bring the mixture to a boil,
then reduce heat to medium and cook until the sauce thickens,
stirring constantly Remove from heat and stir in the remaining
3 cups blueberries and lemon juice.
Pour into the pie shell and cool.

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