Even folks who say that can’t make pie, especially a two-crust pie, can achieve success with “All Butter Crust Fresh Blueberry Pie.” Well-chilled butter makes it easy not to overwork the pie dough, resulting in a flaky, tender crust, which can be shaped by hand, or with the help of a food processor. The dough rolls well and is easily managed for placement in a pie dish, the point at which things can begin to go terribly wrong for would-be pie makers. The filling is a straightforward mix of blueberries, lemon zest, sugar, cinnamon and a bit of salt, with cornstarch used as thickener. The berries do not require any pre-cooking and the filling, once baked, will not turn into a runny mess oozing from either side of your cut pie, so long as you allow your pie to cool several hours after it is taken from the oven to give the filling time to “set up.” Fresh blueberries are abundant now, making it an ideal time to purchase some for consuming now and for freezing for use later. Frozen blueberries also make a great tasting fresh-baked berry pie and come winter, just when we need it most, I’ll show you how.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.
