Blueberries waiting to be picked.
Herb n Berries U-Pick
148 Keeper Lane Montmorenci, SC
Blueberry Pie, well what Dorie usually asks for – Dorie gets… so when we were out picking Blueberries in the near 100 degree weather this morning and she said she wanted a Blueberry pie I went home and made one (after resting several hours and waiting until the sun went down to turn on the oven).
Althea and her empty bucket...
The girls taking a rest and laughing at us adults!
Never having made this type of pie I was a little afraid it would be runny, but it didn’t do too bad (of course if we adults had allowed it to cool it may have been set up better). I told Dorie not to burn her “goozel” (more on that one day) we tore into it… all except Dorie who took a little bite and then another; and then she shuddered. As we kept on eating, she tried it again, this time with a big shudder like she had a chill and making a sound (not exactly a gag but close).
Seems as if she had never eaten Blueberry pie and really didn’t know if she liked it (she didn’t) but she so wanted someone to make one (which I did).
Needless to say we girls still had a good time, picking blueberries in the hot Carolina sun, sipping water and heading off to eat lunch together afterwards.
Bowl of berries...
Not the best looking pie (we ate half before I thought about a picture) but it sure tasted wonderful!
Dorie’s Blueberry Pie
5 cups fresh blueberries
1 cup of sugar
6 tablespoons cornstarch
Juice and zest from 1 lemon
1 tablespoon of butter cut into small pieces
2 pie crusts (I cheated and used refrigerated pie crust)
Preheat oven to 425 degrees, mix berries, sugar, cornstarch and lemon zest and juice in a bowl allowing it to sit for 20 minutes.
Place 1 pie crust in pie pan and then pour berry mixture into crust, top with butter pieces and then brush top edge of crust with water before placing second crust on top. Pinch to seal crusts together and then pinch or crimp with fork.
Cut several small slits in top of pie crust and place in oven, cook for 30 minutes. Carefully place cookie sheet under pie, reduce oven temperature to 350 and bake for 30 more minutes.
Pie will be still be a little runny; allow it to cool before slicing or better yet grab a spoon and go for it!