Hi, friends! Today I have to tell you about my blueberry pie recipe, which could have been an epic fail, but instead turned out to be EPIC!
Every fall we like to take a day trip to Julian. But we like to go when it’s really cold. And unfortunately the weather here in Southern California only cooled down for the first 2 days of fall…now it’s back up into the 80’s. So we decided we weren’t in the mood to drive out to Julian if it was going to be 90 degrees. But we were all still in the mood for pie! So I took out my family cookbook and prepped my grocery list for a blueberry pie, and for the week. Only to realize, once I got to the store, I left the list at home! UGH!!! I hate when I do that!
Well, turns out my memory failed me at the store, and I forgot to get a lemon. So I decided to substitute lime (luckily I had some kind of citrus on hand). Then for or some strange reason, I couldn’t find the cinnamon. I knew I had a big jar of it, and by this point, I thought the pie was doomed. So after way too much time spent looking for the cinnamon, I gave up and decided to substitute with All Spice. Does it sound gross? I actually took a blueberry and dipped it into the All Spice to see how it tasted. Turns out it was pretty yummy. So I thought it would be good in the pie too.
And a side note, the recipe called for fresh blueberries. But at our grocery store, they were a little over $4.00 per carton. And since I needed five cartons, I decided to go with frozen blueberries. I couldn’t rationalize a pie costing over $20.00.
So to recap, I used frozen blueberries instead of fresh, All Spice instead of cinnamon, and lime instead of lemon.
3/4 cup white sugar
4 TBS cornstarch
1/4 tsp salt
1/2 tsp All Spice
1tsp lime juice
5 cups frozen no sugar added (thawed) blueberries
Pie crust – premade
Preheat oven to 425 degrees F
Mix together sugar, cornstarch, salt, lime juice, and All Spice
Pour mixture over blueberries and stir to coat all the berries
Line pie dish with one pie crust
Pour berry mixture into the crust and dot with butter
Cut remaining pastry into 1/2-3/4 inch wide strips and make a lattice top
Crimp and flute edges
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown
Let pie sit for 2 hours before serving
Serve with a large scoop of vanilla ice cream
By the way…once the pie was in the oven, and I was cleaning up my mess, I found the cinnamon by the kitchen sink!