Blueberry pie is on my top ten dessert list. Especially when paired with homemade vanilla ice cream. My mom and I decided to whip up two pies on the 4th of July, and really, this recipe couldn’t be easier. It is a pie without a top crust, which isn’t how I normally eat fruit filled pies. But I decided to trust her and roll with it. Or not roll with it, as we didn’t make our own pie crust.
She said this recipe wasn’t by accident, she knows what she is doing. It is a “by eye” and “by taste” recipe, but I think by accident blueberry pie rolls off the tongue better.
By Accident Blueberry Pie
1 9-inch pie shell (we used Marie Callendar’s frozen)
5-6 cups blueberries, divided (we used frozen and thawed them under running lukewarm water)
1.5 heaping TBS cornstarch
1/2 cup water
1/2 cup white sugar (we used Baker’s sugar)
1/2 tsp fresh lemon juice
1/2 tsp – 1 tsp vanilla
Pre-bake pie shell according to package directions.
Meanwhile, in a large pot combine 2 cups blueberries, cornstarch, water, sugar, lemon juice, and vanilla. Bring to a boil (make sure cornstarch is combined thoroughly before you turn on the heat!), stir constantly on high heat, and reduce down until you have a nice saucy consistency. There will still be some whole blueberries, but it will mostly be a gelatinous mixture. If it gets too thick add water to adjust. At most this will take 5 minutes.
Add remaining 3-4 cups blueberries to the sauce and stir to coat with the sauce. Taste and adjust for flavor, adding more sugar if needed. If you are using fresh blueberries you will want to cook them in the sauce a little bit, about 2-3 minutes.
Once pie crust has cooled completely, pour blueberry mixture into pie crust and chill. Serve cold or at room temperature.