Wild Blueberry Pie
If blueberry pie can be sexy, I gotta say, this one really is. It’s perfectly set, flavored just right with a lovely undertone of vanilla and a hint of lemon, but mostly just real blueberry flavor shining through. My daughter and I love to add a bit of pretty light whipped cream on top, you know, just to make it extra fancy. (And because whipped cream + berries = a taste of heaven!) I don’t know how she’d feel about me calling her pi “sexy” … perhaps she’d be just fine with it. She’s very smitten with this pie.
I made this pie for my daughter on Pi Day this year, by request of my little princess. She’s not little at all anymore (she’s much taller than me!), but I still think of her as my baby (and always, always will). I would do anything for that girl (and yes, her brother too). Although she has dragged me through her special version of parenting hell, I love her to the ends of the earth and want only the best for my sweetie. She is a kind-hearted, beautiful, creative soul and I hope she finds happiness and peace in her heart and a path that suits her.
We found the wild blueberries (frozen) at Costco … I was so excited. My giel has always loved the tiny wild blueberries, from the time she was a little little girl when she used to wear bright beautiful dresses in the middle of winter to remind everyone of the flowers. As a little one, she used to love to put wild blueberries in her cereal and watch them turn the milk purple (but the best part, of course, was the taste!). Wild blueberries are so much sweeter and more flavorful than the big ones you usually get at the store. If you can’t find (or pick) wild blueberries, the others will do, but the pie just won’t have quite the same true blueberry flavor.
- 2 pie crusts (homemade or store bought) (for a double crusted pie)
- 5 cups frozen wild blueberries
- 1/2 cup sugar
- 4 1/2 Tablespoons cornstarch
- 1 Tablespoon butter
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- Preheat the oven to 400 F. Line a 9-inch pie pan with one of the crusts.
- In a medium saucepan, mix together 3 cups of the blueberries with the sugar and cornstarch. Stir in 2 Tablespoons water. Bring to a boil, cook and stir until mixture is thickened, then stir in the butter, lemon juice, vanilla and salt. Let cool slightly, then stir in the rest of the blueberries.
- Pour the blueberry mixture into the pie pan. Cover with the other crust, then cut out holes or patterns in the crust (or a big Pi symbol!), to allow juices to escape.
- Bake at 400 F. for about 30 minutes or until the crust is a pretty golden brown. Let cool before slicing.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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