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Blueberry Pie
July 04, 2006

I can't believe how incredibly easy it was to make this pie! I used fresh blueberries, a squeeze of lemon, and the flakey butter pie crust recipe. I agree with the recommendation for 4T cornstarch rather than 5T. The first time I made this, I used 5T and it came out a bit rubbery - 4T is perfect. I then brushed the top crust with milk, sprinkled sugar, and baked at 400F. To keep the edges from burning, I covered them with foil and removed for the last 15 min. The pie came out beautiful. I couldn't help myself and had a piece after just an hour of cooling, but it was still pretty runny. I had to let it sit an additional hour and it set perfectly. I already had 2 slices (one at 10 am), and I can't wait to polish off the rest!

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