EASY Blueberry Pie
- Pie:
- 3 to 4 cups of Blueberries – fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)
- 7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour"). You may also use an equivalent amount of flaked
- tapioca instead – the tapioca balls don't dissolve well.
- 3 Tablespoons water (or grape juice)
- 2 Tablespoons lemon juice
- One 9 inch pie crust (store bought graham cracker pie crust)
- 5/8 teaspoon Cinnamon (I use 1/2 + 1/8 teaspoons = 5/8)
- 1/8 teaspoon allspice
- 2/3 cup Sugar
- Crumb Topping:
- 1/4 cup brown sugar
- 1/2 cup flour
- 1/4 cup butter or margarine
Preheat oven to 375 F. Wash the blueberries. Just rinse them in a colander or sieve in cold water, no soap. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
Combine the 2/3 cup sugar, 7 Tablespoons of corn starch, 5/8 teaspoon of cinnamon and 1/8 teaspoon of allspice in a bowl and mix well! Add the 2 Tablespoons of lemon juice and 3 Tablespoons of water (or grape juice) and stir it up.
Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate. Then just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don.t worry. Just pour it somewhat evenly over the top. But it doesn.t take perfection; it will smooth itself out in the oven.
To make the crumb topping, just mix 1/4 cup brown sugar, 1/2 cup flour and 1/4 cup butter or margarine together in a small bowl and sprinkle it over the pie.
Cook the pie at 375 F (or 190 Celsius) for 1 hour. Check to see if it is bubbling and crust is golden brown. If not, check every 3 or 4 minutes until it is. Set the pie on a rack to cool and enjoy! Refrigerate after it is cooled. It easily lasts a week in the fridge.