Patriotic Blueberry Pie

Publix had an awesome sale on blueberries the week before July 4th.. they were $1.50/pint, plus they had a $1.50/off one pack coupon online, so I actually got one pack free. Anyway, I bought a bunch of them, and had to think of something to do with them... so, I decided on pie.

I'm not really a pie maker. Actually, I've only made a few, ever. I think I made a pumpkin one, banana cream, and frozen peanut butter chocolate before, and that's probably it. And I don't think any of those had a homemade pastry crust. Well, this one doesn't either. I did cheat and go the frozen ready made crust route, but someday, when I have counter space, I'll try out a real one.

I looked around at many recipes online, and this is probably the closest to what I actually did: Allrecipes Blueberry Pie

The stars weren't my idea either, I saw that from a different recipe, although I did use 3 different size stars instead of all uniform.

Here goes the recipe.

Ingredients

4 cups fresh blueberries

3-4 tablespoons cornstarch

a little water to mix the cornstarch with

3/4 cup sugar

Dash salt

1 squeeze of fresh lemon juice

Pie crust, ready and chilled

Directions

- Preheat oven to 375 degrees

- Mix cornstarch with water, then add sugar, salt, cinnamon, and the blueberries to a medium saucepan. Cook over medium heat until the sauce begins to thicken. Let cool while you work with the crust.

- Line pie dish with one pie crust. If you're going to do any design with the top, keep the bottom crust in the fridge, and cut out your designs from the top crust. You can use cookie cutters for shapes (I used a 3 pack of different sized star shaped fondant cutters), a knife to cut stripes, etc.

- Pour berry mixture into the crust and lay out your top crust (if not using a design, cut a few slits for steam vents). Crimp and flute edges if desired.

- Bake pie for 30-45 minutes, or until crust is golden

brown. Store bought thinner pie crusts take the lower amount of time and may need foil tented around it to keep from burning. If your crust is thick, you probably don't need to precook the filling, just bake the pie longer.

- Let pie sit a few hours before cutting.

Notes: Initially I used a dash of cinnamon and nutmeg as well, because many recipes did that, but I left it out of this recipe because I think it would be better without it. You can also do an egg wash on the crust, but I was too lazy.

This pie was amazing heated up and topped with Blue Bell white chocolate almond ice cream. It was also pretty good cold.