I made one apple pie many years ago, failed so miserably that I only recently got the nerve to try pie making again. We bought some beautiful blueberries from a roadside farm stand that we just crying out to be made into Blueberry Pie.

Since I’m no master crust maker, yet, I cheated a bit and bought Pillsbury refrigerated pie dough. And the point of this endeavor was to work on the inside of the pie anyway. I didn’t have a recipe so I searched online and found a simple recipe from the winner of a Maine wild blueberry pie making contest.

It turned out really yummy! It was a little runny, but I learned from one of my farmer’s market friends that homemade blueberry pies are supposed to look like that. Apparently, the pies from the store (which are the only blueberry pies I’ve ever had) have tons of cornstarch in them to make them pretty. The juices in my pie are spectacular.

I think the next time I make this pie I will decrease the amount of sugar by a bit. Maybe even try maple sugar instead of regular white cane sugar. And I might increase the corn starch by just one more tablespoon to make it a tiny bit more solid.

Here is the recipe I used for the filling, but I’ve included her entire recipe:

Rita’s Simply Blueberry Pie (source is www.marthastewart.com)

Makes 1 pie

* FOR THE FILLING
* 1 tablespoon lemon juice
* 5 cups fresh berries
* 2 tablespoons all-purpose flour
* 1 cup granulated sugar (I’m going to decrease this by just a bit, next time.)
* 2 tablespoons cornstarch (I’m going to try 3 next time.)
* 1 tablespoon butter
* FOR THE CRUST
* 2 1/3 cups all-purpose flour
* 1/3 cup cake flour
* 1 tablespoon granulated sugar
* 1/2 teaspoon salt
* 1/2 cup vegetable shortening
* 1 stick (1/2 cup) unsalted butter
* 1/2 cup ice water
* FOR THE GLAZE
* 1 egg white
* 2 tablespoons granulated sugar
* 1 tablespoon water
* 1 teaspoon brown sugar

Directions

1. Preheat oven to 425 degrees. Make the filling: Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, and toss lightly. Set aside.
2. Make the crust: In a large bowl, mix flour, sugar, and salt. Using a pastry cutter or two knives, cut in vegetable shortening and butter until coarse. Add ice water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust, and flute edges. Slit top of pie to vent.
3. Make egg glaze: In a small bowl, beat egg white with 1 tablespoon water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake for 10 minutes. Reduce heat to 350 degrees. and bake until filling bubbles, about 45 minutes.