Basic Blueberry Pie
Both the Chosa’s of Azul Dolce and Jeff and Don of J & D Blueberry Farm have bumper crops of blueberries right now, so buy some for now and some to freeze to make this Basic Blueberry Pie Filling year-round. Feeling ambitious? Fore-go the pre-made crust, and use this pie dough recipe from Nate ‘Nola Pie Guy’ Winner to make the perfect blueberry pie!
- 4 cups blueberries
- 1/2 cup sugar (or more if desired)
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 2 teaspoons lemon juice
In a medium saucepan, combine blueberries, sugar, cornstarch, butter, and lemon juice. Cook over low heat, stirring constantly, until sugar is dissolved. Bring to a boil over medium heat, then reduce heat and simmer until mixture thickens. Be sure to keep stirring until mixture reaches desired consistency. Cool filling before pouring into a baked pie crust.
Makes filling for 1 9-inch pie
Recipe compliments of Miss-Lou Blueberry Growers Association
- 1 teaspoon sea salt
- 6 tablespoons water
- 8 oz. butter
- 3 cups (minus 2 tablespoons) of all purpose flour
Bring butter to room temperature. Dissolve salt in the water. Add salted water and flour to butter and mix in a large bowl until combined. Refrigerate for three hours or overnight.
Recipe compliments of Nate ‘NOLA Pie Guy’ Winner
Originally posted here.