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No-Cook Blueberry Pie Recipe


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     No-Cook Blueberry Pie

Category   Desserts - Breads
Sub Category   None

5 c. fresh blueberries
3/4 c. sugar (ish)
1/2 c. flour
1 1/2 tsp. lemon juice
1/8 tsp salt
1/2 tsp cinnamon
Vodka Pie Crust (or refrigerated store-bought variety....)

Wash and stem the blueberries, toss with the lemon juice. OPTIONAL- replace lemon with lime juice, and white sugar with brown. Yum!
Whisk together the dry ingredients. Gently mix the dry ingredients with the lemony-blueberries. Let rest 30min-1hr while you assemble the pie crust.
SINGLE CRUST PIE- Roll out the piecrust and place in a piepan. Perform any crimping, and dock the bottom (poke it good with a fork 7-10 times) Blind bake the piecrust (empty) at 400F for no more than 10 minutes. There should be NO browning. If it starts to blister (bubble) at all pull that sucker out. Add the filling, maybe sprinkle a little brown sugar, or brown sugar-butter-flour crumble on top. Bake for 25 minutes or until crust is browned and berries are bubbling. TIP 1- crimp tinfoil gently over the crust edges if they are browning before the pie is done.
LATTICE/2-CRUST PIE- Put the crust in the pan, add the berries. LATTICE- roll out the second pie crust and cut into even 1 inch strips. Weave on top of the berries. Crimp the edges. Bake 400F 35min or until golden brown and delicious. (See TIP 1 for potential over-browning) 2-CRUST- Roll out the second crust. Cut decorative shapes out of the center as vents (save the cut-outs). Dot the berries with 2 tbsp of butter, eighthed. Place the crust over the top, and crimp to seal. With your finger and some clean water, slightly wet each decorative cut-out and press wet side-down onto a part of the crust (not back into the holes). Bake @ 400F 35 min. See TIP 1 TIP 2- Place the piepan on a cookie sheet in case of boiling-over.

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