For this sixteenth day of November and Nablopomo, here's my favorite blueberry pie recipe.
You might think that one blueberry pie recipe would be just like another but you would be wrong. There's just something about this one that sets it apart. It might be the addition of cornstarch, thickening up the juice just right, no longer runny and yet not sticky and gelatinous like you'd get from a can of blueberry pie filling or a pie from the grocery store.
The last time I made this I took a bunch of photos of a slice and the photos always make my mouth water when I see them... but can I find them when I need them? No.
Remember to dot the filling with butter before you put the top crust on and seal it up. I always forget that step but maybe it's just me. You're probably a much more conscientious pie constructor than I am. I salute you (pay no attention to my blue fingers -- they'll return to their normal color in a day or two).
3/4 c sugar
3 T cornstarch
1/4 t salt
1/2 t cinnamon
A pinch of nutmeg
4 c blueberries, fresh or frozen
Crust for a double crust pie (use your own favorite piecrust recipe, or storebought frozen crusts, or try the Never Fail Piecrust recipe I posted here)
1 T butter
You know it's good with ice cream.
Preheat oven to 425 degrees.
Mix sugar, cornstarch, salt, cinnamon and nutmeg and sprinkle over blueberries.
Line pie plate with one pie crust. Fill it with berry mixture and dot with butter. Top with the second piecrust -- make a lattice top if you'd like. Crimp and flute edges.
Bake pie for about 50 minutes on a baking sheet to catch any oozing, until crust is golden brown.