Blueberry Pie

Blueberry Pie

How often do you eat dessert? I usually don’t have much to say about dessert. I guess I can be forgiven for that. You see, I usually eat too much of the main course to leave any room for dessert. All too often I forget that I should provide good dessert recipes for you to try. 

Have you ever been too full but went ahead and ate dessert anyways? One of the things I enjoy about serving dessert is that it encourages people to over-indulge. When serving a large meal, I like to wait until everyone has had plenty to eat, and then surprise them by pulling a couple of pies out of the refrigerator. It is fun. They say things like “Oh no, I just couldn’t”, but they always end up having a slice or two. It’s a beautiful thing! Just be careful to have safety glasses handy if their buttons start popping. 

Here is a pie you can use to encourage a little over-indulgence at your table. Your guests will appreciate you for it. 

You know that you really should make your own pie crust for this, right? Don’t start your complaining. I give up. Go ahead and use that ready-made pie crust from Pillsbury. I’m too tired to argue with you. Now you have no excuse. You should make this pie often.

1 package of Pillsbury pie crust

2 12 oz. bags of frozen blueberries

1 cup of sugar

2 lemons

Zest from the two lemons

Nutmeg to grate

1/4 cup of corn starch

2 tbs. butter

Preparation

Add the blueberries and the juice from the two lemons to a large bowl along with the zest from the lemons. Now add the sugar and the corn starch to the bowl and stir until everything is well mixed. 

The next step is real complicated, so pay attention. Place one of the pie crusts in a pie plate. Pour the blueberry mixture on the pie crust. Cut the butter in about eight pieces and add that evenly to the pie. Now grate a little nutmeg over the blueberry mixture. Place the other pie crust on top of the pie and crimp the edges together. 

Place the pie on a sturdy cookie sheet and bake it in a 380˚ oven for about an hour. Don’t forget to put the pie plate on the cookie sheet. It often bubbles over a little bit and you want the cookie sheet to catch anything that dribbles out. When it is ready, the crust will be golden brown and the sauce will be bubbling. Allow the pie to cool for several hours and then refrigerate it until dinner is done and your guests are full.

Serving

Serve a large slice of this pie with a large scoop of vanilla ice cream. Better yet, make it two scoops of ice cream! If you like, open a bottle of a sparkling Italian white wine, or you could just make a pot of French Roast coffee. Either way, have fun watching your guests waddle as they leave. That is my favorite part.