Okay so I've made pie and posted it on here before, but apparently not blueberry pie. It's very similar to other fruit pies I've done, with just a few tweaks to accentuate the blueberry flavor (as opposed to apple pie with cinnamon, or peach pie with almond flavoring, this one has lemon juice and some white sugar).
I like to use sweet fruit to start with so I don't have to add a lot of sugar, and that way I just add some cornstarch, flour, or tapioca to thicken the fruit juices. This one is a favorite of my husband, and I enjoy it too. It's a great fresh summery flavor, and perfect for when blueberries are cheap and in season.
1 recipe 9" basic double crust pie crust (follow link for recipe and tutorial)
5 c blueberries, rinsed and picked over (get rid of the squished ones, make sure there aren't stray stems or flowers on your berries)
1 tbsp lemon juice
3 tbsp quick tapioca or cornstarch (or flour, if you don't have the other two...the benefit of cornstarch or tapioca is that they are flavorless)
1/3 c sugar (or other sweetener equivalent)
1/8 tsp salt
Follow the tutorial in the link above to make your crust and then put it in the fridge (or freezer if you are short on time like I was tonight). You'll want it cold when you roll it out, makes it easier to handle. If you put it in the fridge it will take about an hour or two to chill, if the freezer, about 20 minutes.
Combine blueberries, lemon juice, sugar or sweetener, cornstarch or tapioca, and salt in a medium bowl and stir well. Set aside for 15 minutes. Set your oven to 425 degrees.
By the time your oven is set, your berries should be ready and it's time to roll out the dough. The easiest way I've found to do this is to flour a pastry mat or board well, and then place the dough on top, and then dust the top of the disc of dough with a bit more flour, then cover with plastic wrap. The plastic wrap just keeps your rolling pin from sticking to the dough, and makes it easier to peel your dough off the mat so you can place it in your pie pan. Roll your dough out into a circle about 9" in diameter, and then place the first crust in the bottom of your pan. Make sure you press it down a bit so it gets into the edges of the pan. Fill the bottom crust with your berries, and then repeat the process with the top crust. You'll want to take the top and bottom crusts and tuck them under around the edges of the pan and crimp the edges to seal everything in, and then cut some slits in the top crust for venting (if you want to be cute about it, you can use a cookie cutter or cut a design. I'm never fussy about that.)
Bake for 30 minutes at 425, and then reduce temp to 350 and continue to bake for another 20-30 minutes. The first half is to bake the crust, and the second to cook the filling. Let cool for about 20 minutes at least before serving.
This one is good at room temp too, but I love it warm with some vanilla ice cream. Enjoy!