Friday, February 25, 2011
I love pies. There’s something comforting about having a pie baking in the oven on a cold winter day. The smell that fills the house is incredible. I decided that I needed to (finally) use up the blueberries I picked last summer. This pie used up all but one cup of my frozen blueberries. I will have to make something special with the last of them and I will definitely have to go blueberry picking again this year.
INGREDIENTS for the PIE
1 pre-made pie crust
4 cups fresh or frozen blueberries
2/3 cup granulated sugar
7 tablespoons corn starch
1/2 teaspoon cinnamon
A dash of nutmeg
2 tablespoons fresh lemon juice
4 tablespoons pomegranate juice
1 teaspoon vanilla extract
INGREDIENTS for the TOPPING
1/4 cup butter softened
1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1. Preheat the oven to 375 F. Roll the pre-made pie crust onto a 9 inch pie pan. If there is any dough hanging over the sides of the pan, fold it inward so the dough is level with the pie pan. Put all 4 cups of the blueberries in the pie pan.
2. In a medium-sized bowl combine the granulated sugar, corn starch, cinnamon and nutmeg. Add the lemon juice, pomegranate juice and the vanilla. Mix until smooth. Pour the mixture evenly over the blueberries in the pie pan.
3. To make the topping, mix together the butter, brown sugar and flour. Mix well until the consistency is crumb-like. Sprinkle evenly over the top of the pie.
4. Bake for 1 hour. The pie should be bubbling. If not, bake another 10 minutes. Allow to cool about 1-2 hours before serving.
Eat and enjoy!