I love Blueberry Pie. Edna Staebler did not let me down with this one.
I kind of forgot to take photos during the process, but it’s pretty straightforward. Make pastry for a double crust (this week: passable, but I really need to work on my rolling, I rather suck). Prepare your bottom crust as usual.
For the filling, take four cups fresh blueberries (around 4 pints, or 5 pints if they’re a little older and you need to weed out some mushy ones). Wash them and remove any stems. In a separate bowl, cut together 3/4 cup sugar, 1/4 cup flour, and 3 tablespoons butter.
Stir the crumbs into the blueberries and put them in the pie crust. Then sprinkle overtop with one tablespoon of lemon juice.
Seal up with the other crust. I tried to get fancy this time and put some little cut out hearts on there. Awwwww. Then bake at 450 for 10 minutes, turning it down to 375 for 30 minutes more.
This pie was so very, very good. I’m making this one again SOON.
I must say, though, that I found it to be better the second day. In general I like all my pies better the second day. The filling has more time to really set up and the crust gets a little extra crusty and I like that. Am I alone here? Or are all pies better the second day?
I also wanted to mention that last week for ladies’ poker I remade the Lemon Puff Pie from a few months back. And SO GOOD. There were only four of us at poker and we ate the whole thing. Next time I make that one (and it will be SOON), I’ll post better photos of it and the recipe, too.
Edna, you’re a goddess.
Speaking of which, Mrs. Carl Sagan found a book by Edna Staebler in the Sagan personal library, a sort of memoir, called Sauerkraut and Enterprise. It’s even signed by the great one. I’m reading it now and it really makes me wish I’d met her. She’s my pie-making role model. New on my wish list: every other book she ever wrote.