Sunday, November 4, 2012

Blueberry Pie Reward!

My daughter's Varsity soccer team won the 2012 Sectional Title for CC in our region.  The only thing she asked for was my blueberry pie.  Now how could I refuse?  So, here's my Soccer Sectional Blueberry Pie recipe~

1 Pkg of Pillsbury Pie Crust (why make your own when theirs is so good)
3 pints  plus 1 cup of fresh blueberries
1/2 cup of shifted all purpose flour
1 cup of sugar
1 1/2 Tablespoon of butter (I use unsalted)

Egg Wash
1 egg yoke
1/2 cup of milk (if you have cream - go for it)
Pinch of sugar

Pre-heat oven to 400 degrees (I put in a cookie sheet to heat up with the oven)
In a heavy bottomed sauce pan, add sugar, flour and 1 cup of blueberries.  Sometimes in the winter I use frozen blueberries for this step.  Mix until the sugar/flour coats the blueberries and the mixture melts and gets this beautiful purple color.  Some of the berries will get a little mushy at this point.  Set aside and cool for about 5 - 10 mintus.

In a pie pan, I use my favorite Martha Stewart Pie Pan that is ceramic, put one piece of crust as the bottom and take a fork and poke holes all over the crust.  Even the sides.  This will help get a crispy crust that is well cooked.  Add the rest of the blueberries that have been washed and picked through and dried.  Take the blueberry/sugar/flour mixture and pour over the berries.  Lightly fold the mixture into the berries.  Cut up the butter in small pieces and set on berries.

Cover with other pie crust, crimp edges, brush with egg wash and sprinkle with a few pinches of sugar.  The egg wash will make the crust look so nice and brown.

Bake for 50 minutes, place pie on cookie sheet. I cook for 30 minutes uncovered, then lay a piece of foil over the pie so it doesn't get brown.

Cool for 15 minutes before cutting and enjoy!

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