Blueberry picking is one of the most fun things to do on a hot summer’s day. With berries so ripe they just fall into your hand, you can be sure to get all of your antioxidants for the day (or even week if you eat as many as I do!). My favorite blueberry-picking spot is right up the road from my house, shout-out to Turkey Hill Farm. With hundreds of bushes, you can be sure to pick as many as your heart desires. Last week I filled my entire bucket. Yes. The whole thing.
So what can you do with freshly picked blueberries? Well, obviously just eating them plain is heavenly, but I love making blueberry pie.
Last year I brought a pie into my office and shared the recipe. Now everyone else is making them too.
The recipe I use is below. It includes the incredibly simple recipe for making a delicious homemade piecrust. The greatest thing about this pie is that the blueberries are not cooked in the oven, only by the blueberry glaze, so you still get all the fresh flavor from the berries.
After you’re done, whip up some fresh whipped-cream and put a dollop on top to make this dessert party ready!
Easy Oil Pie Crust
1 1/3 cups flour
1/2 teaspoon salt
1/3 cup cooking oil
2 Tablespoons ice cold water
9 inch pie plate
Preheat over to 475 degrees.
Use a medium-sized bowl and a fork. Mix the flour & salt. Mix in the oil. Mix in the ice water.
Roll out dough between pieces of waxed paper on top of a cutting board. Put cutting board and dough in refrigerator for about 5 minutes to stiffen the dough.
Remove top piece of waxed paper. Invert the dough over the pie plate, and center it in pan. Gently pull off the other piece of waxed paper, and ease dough into pan.
Prick bottom and sides with fork and bake for 12-15 minutes till light brown. Cool before using.
Glazed Blueberry Pie
2 pints fresh blueberries
1 baked 9 inch pie shell (see recipe below)
3/4 cup sugar
2 1/2 Tablespoons cornstarch
1/4 teaspoon salt
1 cup water
Mash 1 cup of the blueberries and set aside. Combine the sugar, cornstarch, salt, & water in a pot. Cook, stirring until thickened, over low to medium heat. Add the mashed fruit and cook just until the glaze has a nice color.
Spread the fresh blueberries in the baked pie crust. Pour the glaze over the blueberries. Coat each berry by using a spoon to distribute the glaze throughout.
Cool for at least 4 hours. Serve with whipped cream.
Note: The secret to this pie is to make sure that none of the uncooked berries are overripe (mushy and flavorless). When I clean the berries, I divide them into 3 bowls: firm berries, slightly soft, and mushy. I spread the firm berries in the pie crust, mash the slightly soft ones for the glaze, and discard the mushy ones.