So here is the product of most of the blue berries we picked last week. For the crust use the recipe Melissa posted last month.
3 cups blueberries
1/4 cup of flour
1 tablespoon lemon juice (more if lots of powder left after mixing)
1 tablespoon cinnamon
Step 1. Put all ingredients in a large bowl. Make sure berries are dry (if they have been freshly washed it can throw off the mixture and make your pie runny). Heat oven to 425 degrees.
Step 2. Mix dry ingredients so they evenly coat the blueberries. There will probably be a lot of flour/sugar in the bottom of the mixture. This is okay because you can pour it on top of the mixture when you put the filling in the crust.
Step 3. Put filling in the crust and put the top crust layer on. Be sure to poke a lot of vent holes in so that the berries can let off steam. If you have extra dry ingredients in the mixture bowl put them on top of the pie before the second crust is put on.
Step 4. Bake for 30 minutes, or until golden brown. A lot of people suggest putting foil around the edges of the crust to make it not get crispy, but I have never minded the crisp edge. After the pie is done baking, let it set overnight so the filling can cool and stay firm enough.
I’d also suggest to put a baking sheet under the pie to catch any berry juices that might bubble out during the baking.
Post by: Colin and Melissa
Photos by: Colin