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How to make the best blueberry pie ever! Pi Pie Pi
This is my first time so don't laugh
This is my first time so don't laugh
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Ingredients and Equipment
(per 9 inch deep dish 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 (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you'll DEFINITELY prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!) - if you haven't tried the graham cracker crust - I highly recommend it.
Spices:
1/2 teaspoon Cinnamon
1/4 teaspoon allspice
One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type!
Sweetener:
2/3 cup granulated (ordinary table) Sugar
OR
1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor).
And now, choose the topping you prefer:
Crumb topping (my preference, again):
1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
1/2 cup flour
1/4 cup butter or margarine
Dough topping:
See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.
(per 9 inch deep dish 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 (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you'll DEFINITELY prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!) - if you haven't tried the graham cracker crust - I highly recommend it.
Spices:
1/2 teaspoon Cinnamon
1/4 teaspoon allspice
One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type!
Sweetener:
2/3 cup granulated (ordinary table) Sugar
OR
1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor).
And now, choose the topping you prefer:
Crumb topping (my preference, again):
1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
1/2 cup flour
1/4 cup butter or margarine
Dough topping:
See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.
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