Nothing says summer to me like pie! And not just any pie… blueberry pie. There is just something magical about a flaky pie crust stained with the delicious blue juice of blueberries. 🙂
Since blueberries are bursting here in Indiana, they are really cheap at the grocery store. At 99 cents a pint, I couldn’t help myself so I stocked up. I wish we had a blueberry farm nearby, I would have loved to go out and pick them straight from the bush.
As I thought, it was absolutely delicious. As it was cooling, I was drooling with anticipation; It reminded me of the old comic where a mother would lay the pie on the windowsill and the naughty child would steal it to eat. I kept my cool though, and let it cool completely.
As always, I absolutely love baking. Just like I love creating sensory experiences for the children I teach, I love having my own sensory experience. Baking lets you feel, smell and immerse yourself in the science of creating a delicious treat. Cooking and baking in the classroom are always popular for a reason! There is just something magical about it.
Check out this pie and you won’t be disappointed. If you are like me, you will have to stop yourself from inhaling the blueberry filling before even baking your pie because it is out of this world delicious!
Enjoy summer while it lasts. In two weeks I will start teaching in a new classroom and the feeling is bittersweet and exciting at the same time. The summer went by so quickly!
2 pie crusts (check out this recipe)
heavy whipping cream
6 cups blueberries
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons orange zest
3 tablespoons fresh orange juice
Pinch of salt
1. Make two pie crusts, flatten them into disks and wrap them in saran wrap to chill in the fridge. Press bottom crust into a pie pan and roll out top crust.
2. Preheat oven to 400 F.
3. Reserve 1 cup of blueberries and add the rest to a saucepan with a little bit of water. Bring to the boil and let the berries simmer until their juices come out and they break down a little bit. In a small bowl, mix cornstarch with water until it forms a paste. Add to the pan along with the rest of the ingredients and bring to a boil; lower the heat to a simmer until mixture thickens, about one minute.
4. Pour berry into pie shell, and cover with the fresh blueberries. Cover with top crust and cut a few slits to let the steam escape. Chill in the fridge for 15 minutes.
5. Brush top with heavy whipping cream and bake for 1 hour 15 minutes. Cover with aluminum foil if crust becomes brown quickly.
Bon appetit! <3