Guess what? SpyMom (that would be MY mom) made a pie. A glorious pie. One so simple and sweet, delightful to eat. SpyMom dubbed it "perfectly imperfect" in its final look, but judging by the little heart-shaped dollop of blueberry juice on top (do you see it?), I'd simply call it "perfectly lovable".
Happily, she was willing to share the recipe, which she has adapted from a version (I'm not sure which) of the Boston Cooking-School Cookbook.
Oh, and as an aside about the final result: it's the type of pie that is perfect with ice cream, but it also makes for fantastic breakfast-eating, too.
Of course, as SpyMom cautions, this pie was made with fresh New Jersey blueberries, and that's really what makes the pie. Since it's so simple, use the best blueberries you can--you won't regret it!
- 1 double-crust pie dough, unbaked.
- 4 cups fresh blueberries, washed
- 3 tablespoons flour
- 1 cup sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter
Preheat oven to 425 degrees f.
Line the pie pan with half of the dough (for a bottom crust).
Mix the flour, sugar, and salt in a large bowl. Add the blueberries and lemon juice and toss well.
Pile the mixture into your prepared bottom crust, and dot the top with cut-up pieces of butter.
Roll out the top crust and drape it over the pie. Crimp or flute the edges to form a seal. Make several vents on top to let the steam out while baking.
Bake for 10 minutes at 425 degrees, and then reduce the heat to 350 degrees F. Bake for 30-40 more minutes, or until the top is browned.