The Bostwick Blueberry Festival was in mid May this year and I purchased 5 pounds of fresh blueberries for only $15.00. With a single pint exceeding $4 in the grocery (during this time of the year), I was excited about this great deal.
Florida enjoys a unique position in that it is essentially the only producer of fresh blueberries in the April/May time-frame. This is after the harvest in Chili and before blueberries start becoming ripe in Georgia and then later in the northern states. If you have ever noticed, there is a dramatic price drop for blueberries as more supply becomes available in late June and July.
Just a couple of comments before we get started: 1) we modified the recipe slightly and obtained permission to print here (thanks Blake) and 2) we have no affiliation with pickyourown.org, but their recipe and instructions are wonderful.
With that said, my 9 year old made this pie “all by herself” with only two questions for me…..so, it really is “easy”. My job was simply being the amateur cameraman.
- It probably takes between 30 and 60 minutes to prepare (I didn’t time her exactly).
- It takes 1 hour to bake.
- 9.5 inch deep dish pie pan
- 5 cups fresh blueberries
- 7 tablespoons corn starch
- 5 tablespoons water
- 4 tablespoons lemon juice
- 1/2 tablespoon cinnamon
- 1/4 teaspoon allspice
- 2/3 cup sugar
- 1 1/2 cups of crushed Honey Maid Honey Graham Crackers
- 1/2 cup butter, melted
- 1/8 cup water
- 1/4 cup sugar
- 1/2 cup flour
- 1/4 cup margarine
The general instructions are:
1. Make the crust
2. Make the pie filling
3. Make the topping
4. Bake the Pie
Make the Blueberry Pie Crust
- Place the graham crackers in a Ziploc bag and crush them using a rolling pin. You may have to add some additional graham crackers and crush again in order to have 1 1/2 cups of crushed graham crackers.
- Melt the butter. We started at 30 seconds and added time as necessary. Every microwave is different.
- Add the crushed graham crackers, melted butter and water to a bowl and mix well.
- Press the mixture into the pie plate as evenly as possible, including on the sides. Make sure that you don’t have any holes/gaps in the pie crust. This doesn’t have to be perfect. It is a homemade pie.
- Full Disclosure: Our pie crust was a little thicker and didn’t quite make it up the sides. If this is a concern, you can add a little water to the crust, which makes it easier to press and spread out.
Make the Blueberry Pie Filling
- Wash the blueberries using a colander and cold water. Pick out and remove any stems, mushy berries and leaves.
- Combine the 2/3 cup sugar, corn starch, cinnamon and allspice in a bowl and mix well.
- Next, mix the water and lemon juice in with the dry ingredients.
- Add the blueberries to your pie crust. It is okay for the blueberries to be mounded up above the edge of the pie plate (no more than an inch) because they will cook down while in the oven.
- Pour the liquid mixture that you made in steps 2 and 3 over the blueberries.
Make the Topping
- Melt the 1/4 cup margarine.
- Mix the melted margarine, flour and sugar in a bowl.
- This mixture ends up being a little thick. Take a spoon and drizzle the topping mixture all over the top of the blueberry pie.
Baking the Pie
- Preheat oven to 375 degrees.
- Place the blueberry pie in the oven for 1 hour.
- Check the pie in 1 hour and remove when it is “golden” and bubbling. For us, the pie was ready in exactly 1 hour. If your pie is not quite ready after 1 hour, the folks at pickyourown.org recommend that you continue cooking and checking every 3 to 4 minutes until the pie is ready.
My fist piece of blueberry pie was with vanilla ice cream and blueberry jalapeno jelly. I am the only one who eats pie here and I was raised where nothing goes to waste. So, I better get going on that next piece of pie.
Although this pie was absolutely delicious, there was an even more enjoyable outcome. I spent a couple of really great hours with my daughter doing what she wanted to do. I’m certain that I will remember our blueberry pie day forever.