We've just headed back to the East Coast. To kick off our job hunt festivities, I decided we needed to start with something sweet. A week or so ago, we headed down to Italian Market for the first time. While we were down there, I picked up a few pints of blueberries that may have 'fallen off the back of the truck." (We've been watching a lot of The Sopranos).
I decided a blueberry pie would be the perfect pick-me-up! I used my mom's perfect pie crust recipe and improvised for the filling.
Ingredients:
2 9-inch pie crusts
2 pints blueberries
1 cup sugar
1/4 cup lemon juice
1/4 cup cornstarch
Directions:
1) Pre-Bake pie crust at 425 for 15 minutes or until lightly browned
2) While crust is baking, mix together all of the ingredients for the filling.
3) Remove crust from oven and pour in the blueberry filling. Top with second crust in a lattice or other design. No matter what you do, be sure to leave vents to let steam escape!
4) Bake for 1 hour at 350. Let cool on wire rack. Let the pie sit for at least 30 minutes before trying to slice.
5) Top with a huge scoop of vanilla ice cream.
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