Easy Blueberry Pie
I made this Easy Blueberry Pie with our homegrown blueberries. However, my blueberries were frozen. I only have two blueberry bushes and I get about 1-2 cups of berries per day. So I wash my berries, let them dry and freeze them. I can use them all year long that way. When I bake with them, I thaw them about halfway or more before baking. If you are new at making pie crusts, or just don’t like doing it, purchase a premade refrigerated double crust. Otherwise, use your own favorite pie crust recipe and make your own.
Pour dry ingredients into a bowl and whisk together.
Pour blueberries into a medium bowl. Pour vanilla over berries and mix well. Pour combined dry ingredients on top. Mix well without breaking the berries.
Put prepared pie crust into a 9″ pie plate. Place blueberry mixture on top of pie crust.
Dot with butter.
Place another prepared pie crust on top of the pie plate. Seal the two pie crusts together by crimping and fluting the crust edges. Cut 1″ slices all over the top of the pie crust to allow the steam to escape. I have a pie form that cuts the squares in mine but you do not need it.
Place in a preheated 425 degree oven, on the lowest shelf, for about 50 minutes or until pie crust is golden brown.
Easy Blueberry Pie
1 double crust refrigerated prepared pie crust (or make your own)
3/4 cup sugar if blueberries are sweet…1 cup if they are tart
1 tsp vanilla extract
3 Tbl cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
4 cups fresh or frozen blueberries
4 Tbl butter
Preheat oven to 425 degrees with oven shelf at its lowest position. Put blueberries in a bowl. Pour vanilla over blueberries and mix well. In a small bowl mix sugar, cornstarch, salt and cinnamon. Pour dry ingredients over blueberries and mix well. Place pie crust into a 9″ pie plate. Pour blueberries into the pie crust scraping the bowl. Dot evenly with butter pats. Lay pie crust on top, crimp and flute the edges of the crusts together. Using a knife cut slits in the top crust to allow for the steam to escape. Bake on the lower shelf of the oven for 50 minutes or until the crust is golden brown being careful not to let the crust edge burn. Let cool on a cooling rack and serve.