So let me tell ya how I came to making the best damn blueberry pie recipe we've ever eaten.
I had just finished up with the kids and their studies and noticed I had about an hour to do whatever needed to be done, before I needed to get done what needed to be done next. For all you multi-taskers out there, you understand exactly what I'm talking about.
CONFIDENTIAL MOMENT: You need to know something about me that I don't think I've ever admitted out loud. I love L-O-V-E, love sweets, desserts, chocolate, pies, cakes, fudge, chocolate, ice cream, doughnuts, just about everything with natural sugars and real sucrose sugar in it. I'm addicted to the stuff. I crave something sweet to eat after dinner every night. No matter what form it comes in, I want a small bite of something just to round out the meal. I don't feel the need to gorge myself. Quite the opposite. A few bites of something and I'm good. Now, you know of my quiet addiction.
So, here I was with an hour and the discovery that there was no after-dinner dessert sitting out on the counter. As I surveyed the pantry and considered the past desserts of the week, Fudgey Pecan Brownies and Chocolate Lemon Swirl Cake, I figured it was time for something on the fruity side. I went digging around in the freezer and found two balls of pie crusts that I had completely forgotten about making. Then, I hit the bag of blueberries leftover from last summer's bounty. Immediately, I thought, "Pie."
I popped the frozen balls of crust into the microwave and every so gently defrosted them until they reached that workable dough temperature. Meanwhile, I researched through all my cookbooks for all the right out of the pantry blueberry recipes. I was interested in a simple yet something different combination of ingredients. I didn't find anything too unusual, but I was inspired to use cinnamon in the blueberry filling. So, I went with a traditional blueberry pie recipe and added cinnamon.
Once the pie dough had thawed, it took maybe, maybe, five minutes to roll them out and lay them in a buttered dish. I used a glass 8 x 8 x 2-inch casserole dish; I was going for a deep dish, loaded with blueberries, kind of pie. The kind of pie where the amount of blueberries with all their nutritional value would somehow outweigh the calories of the buttery pie crust. I laid out the bottom layer of pie dough, filled the dish with lightly sugar coated, cinnamony blueberries, then topped it with another layer of dough. Rolled and pinch the edges and popped it in the oven for 35 minutes.
Oh, it made the house smell so good, too. My family came into the kitchen like zombies being led by their noses. Each one inquiring what and when would whatever is baking be ready to devour. And devour we did. This blueberry pie recipe had the perfect crust and the blueberries let off just enough juice while staying whole inside the pie. It was a perfect balance of pastry, whole fruits and sweet juice that not once did we feel the need to chase it down with a glass of milk. Nor did this incredible dessert call out for whipped cream or a side of ice cream, like other fruit pies often do. It was complete, as is.
I felt so good about eating this recipe, I ate it for breakfast. I figured with all those healthy blueberries, it had to be better than a doughnut. ;D
HERE'S ALL IT TAKES
- Pastry for 10-inch two-crust pie
- 1/3 cup granulated sugar
- 1/3 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 1/2 tablespoons butter
Heat oven to 425ºF.
Prepare pastry. Mix sugar, flour and cinnamon. Stir in blueberries and lemon juice. Turn into pastry-lined pie plate; dot with butter. Cover with top crust. Make a few decorative cuts into the crust to allow for steam to escape; seal crust and make decorative edging.
Bake until crust is brown and juice begins to bubble through cuts in crust, about 35 to 40 minutes.
For a Blackberry, or Raspberry Pie: substitute 5 cups fresh berries for the blue berries. Increase sugar by 1/4 cup and omit the lemon juice.
Nutritional analysis per serving: 462 calories | 24g total fat, 6g sat fat, 0 trans fat | 3mg cholesterol | 315mg sodium | 59g carbs | 6g dietary fiber | 22g sugars | 5g protein | Vitamin A 185 IU | Vitamin C 3.9mg | Vitamin E 1.0 mg | Vitamin K 32.2 mcg | Thiamin 0.3mg | Riboflavin 0.2 mg | Niacin 3.0 mg | Vitamin B6 0.1 mg | Folate 67.9 mcg | Iron 2.2 mg | Potassium 119 mg