Pie used to be holiday food until I set my pride aside and started using purchased pie crusts the rest of the year. Now fruit pie around here is breakfast! This pie only takes a few minutes to put together, and about an hour to bake. Life is too short not to eat pie often.
1 box store bought refrigerator pie crusts (Or make your own, I won’t tell)
2/3 cup granulated sugar
1/3 cup cornstarch
6 cups frozen blueberries
Zest of 1 small lemon
Juice of 1 small lemon
1 teaspoon vanilla extract
1 teaspoon lemon extract (Optional for more lemon flavor)
1 to 2 Tablespoon finely chopped fresh mint to taste
Butter for dotting pie and brushing bottom crust
Milk for brushing pie and granulated sugar for sprinkling top
1. Place the oven rack on the lower 3rd of the oven and preheat to 425 degrees.
2. Mix together sugar and cornstarch. Don’t skip this step, it helps the pie consistency.
3. In a large bowl toss together the blueberries, sugar mixture, lemon zest, lemon juice, vanilla extract, lemon extract, and mint.
4. Between wax paper gently roll out the pie dough and stretch it about another inch or more for the bottom piece, and roll the top piece gently to even out the dough.
5. Line a 9 ½” Pyrex pie dish with the bottom crust, brush with soften butter. Add the blueberry mixture and spread out evenly. Dot the mixture with little bits of butter here and there.
6. Cover with the top crust. Press the top dough into the bottom piece gently to stick together. Tuck the top edges into the pie dish leaving a little to crimp at the top. Flute the edges. (See notes for fluting link)
7. Brush the pie with milk, sprinkle with a little granulated sugar, and poke a few holes in the crust for venting. I usually cut out a small circle in the middle with a paring knife.
8. Bake for 50 to 60 minutes or until crust is deep golden brown for store bought crust. If the edges start to get too brown cover them with foil or a pie crust shield. Remove the pie from the oven and set on a cooling rack for several hours to set up the filling.
1. Purchased pie crusts need to be pretty deep golden brown before they are really done. Lightly golden will leave you with raw dough on the bottom.
2. Instructions for fluting pie crust at http://www.wikihow.com/Put-a-Fancy-Edge-on-a-Pie-Crust.
Recipe by Laura Flowers.