This is my mother-in-law Mabel Redden's blueberry pie, and she was an amazing baker. The recipe makes one very large pie, or two smaller ones. The small ones fit nicely into foil pieplates, which are perfect for gift-giving. As I discovered today, thinner lattice looks better on small pies, and it is necessary to pay attention when you are weaving your lattice or you forget which strip is over vs. under. But it will taste good anyway!
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Blueberry Pie
4 cups wild blueberries, frozen or fresh (1 x 600 g bag of Presidents Choice frozen works well )
1 Cup sugar
2 Tbsp cornstarch
2 Tsp lemon juice
Combine ingredients in a pot and bring to a boil, stirring constantly. Allow to cool. Place cooled filling in pan lined with pie crust. Cut lattice strips and weave on top of filling.
Bake on second top rack at 425* for 10 minutes and reduce to 350* for 45 minutes
till golden brown and blueberries bubble through top.
4 cups wild blueberries, frozen or fresh (1 x 600 g bag of Presidents Choice frozen works well )
1 Cup sugar
2 Tbsp cornstarch
2 Tsp lemon juice
Combine ingredients in a pot and bring to a boil, stirring constantly. Allow to cool. Place cooled filling in pan lined with pie crust. Cut lattice strips and weave on top of filling.
Bake on second top rack at 425* for 10 minutes and reduce to 350* for 45 minutes
till golden brown and blueberries bubble through top.
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