This pie was by far my favorite out of any at the pie-eating contest, and I’m definitely going to try to squeeze in another one before all the blueberries disappear from the supermarket shelves (or the prices rise dramatically as they are shipped in from lands far far away). People were clamoring to get a piece of this pie, be it because they were biased because the winner of the pie-eating contest had blueberry, or because of the rave reviews that traveled fast throughout the backyard.
Most blueberry pie recipes require you to cook the blueberries on the stove before you put it into the pie crust. Frankly, I thought this was crap, as I didn’t see why I needed to boil it down into gush, add more sugar than I ever do, and add more steps and more dishes to do when I was already making approximately two dozen pies. I searched and searched, and I finally found a recipe that didn’t pre-cook the blueberries. The magic ingredient was cornstarch, which would thicken the berries as they baked in the oven. I think our pie turned out way better than pre-cooked glop.
Though this pie hasn’t won any contests (yet!), we’re calling it blue ribbon since it was the blueberry pie that Joseph had when he won All Over Your Face 2009.
To make the exact pie that won the competition, just remove the crumb topping and instead of the lattice, make a double crust like in Mommy™’s Peach Pie.
1 pastry for double-crust pie (I used Charlie’s Consistent Win Pie Crust
1 tablespoon water
1/2 cup white sugar (taste your berries to see how sweet they are – you may need a little more or less)
1/4 cup cornstarch
1 teaspoon lemon zest (I was down to the wire with guests coming when I made this, so I used about 2 teaspoons of lemon juice – next time I’ll probably do 1 tsp juice, 1 tsp zest)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
I might have put a dash of nutmeg in, too? I can’t remember.
3 cups fresh blueberries
2/3 cup crushed cinnamon graham crackers
1/4 cup packed brown sugar
3 tablespoon all-purpose flour
1/3 cup butter
In a medium sized bowl, stir the lemon juice and zest into the blueberries. Next, add the vanilla, cinnamon, sugar, and water. Sprinkle the cornstarch around the top, then mix it into the bowl.
Next, in a separate bowl, prepare the crumb topping. Mix graham cracker crumbs, brown sugar and flour. Cut in butter with a pastry blender or a fork until crumbly. Set aside.
Preheat the oven to 375.
Roll out half the dough and place it into the pie pan. Give the blueberries another good stir, then dump the mixture into the pie crust, mounding them in the middle if possible.
Wash your hands, since we usually do this next part with our hands. Carefully pour the crumb topping into the center of the pie crust, leaving about an inch of blueberry showing around the edge in between the crust and the topping. Pack the crumb fairly tightly, again, creating a mound in the center of the pie.
Next, roll out the rest of your pie crust, making strips to form a lattice top crust. If you need detailed directions on how to make the lattice crust, they’re also in Charlie’s Consistent Win Pie Crust recipe.
Bake at 375 for about 45 minutes or until the crust is browning and the blueberry filling is bubbling. Depending on how much filling you have or how picky you are about having a clean oven, you may want to set your pie tin on some aluminum foil or on top of a baking sheet covered in parchment to catch any drips of sticky fruit.