It's blueberry season! Not only are blueberries healthy, they are the easiest fruit to bake with because you don't have to slice, dice, peel, pit, core, or chop anything. Just wash and dry them, pick out the mushy ones, and you are on your way.
If you are looking for an easy, quick recipe to put those extra blueberries to tasty use, then look no more. Try my sister-in-law, Lynn's, "Blueberry Easy-As-Pie" recipe. Simple, and simply delicious!
- 1 Pie Crust
- 2 pints fresh blueberries
- 1/2 cup sugar
- 1 1/2 Tablespoons corn starch or flour
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup softened butter (1/2 stick)(NOT melted)
- Dash cinnamon
Preheat oven to 375 degrees. Cover a cookie sheet with foil or parchment paper (makes for an easy clean-up).
Unroll one pie crust into a 9 inch pie plate and crimp the edges.
In a bowl, toss together the blueberries, sugar, and corn starch/flour; then pour into the pie plate.
For the crumb topping, mix the flour and cinnamon in a bowl; add the sugar. Cut in the butter using a fork to combine until it is a "crumbly" mixture. Pour topping mixture over pie.
Put pie into oven on covered cookie sheet on the bottom shelf. Bake 45 - 60 minutes until the crumbs are golden brown and the pie is bubbling. TIP: Depending on oven, you may want to cover the edges with foil so they won't burn. Remove, cool on wire rack.
Alternative 1: Instead of the Crumb Topping, use the other dough sheet on top and cut shapes out of it (use a cookie cutter before covering the pie mixture). Apply and crimp the top and bottom crust edges together.
Alternative 2: No pie crust for the bottom? Just skip the crust part entirely and cover the blueberry mixture with the crumb topping - Voila! - a Blueberry Cobbler! BONUS: No pie crust means fewer calories so you can have a second slice!
Bonus: Not a blueberry fan? Need another healthier dessert option? Also, try our EASY Apple Tart Recipe!
This recipe first appeared in the July 2009 Announcements article. This updated version of "Easy-As-Pie" is being republished in honor of Pat S., who recently lost her battle with breast cancer. She was a friend, a colleague, as well as a fan and critic of Here We Are from the start (this was her favorite recipe). Her smile, friendship, and advice will be missed by all who knew this terrific lady.