Today is national pie day, so of course I have to wish everyone a Happy Pie Day! It's really fitting to take place this week, since our new president is such a huge fan of pie.
I also want to share an article on pie (and my pie book), that appeared in yesterday's food section of the Pittsburgh Post-Gazette (you can check it out here). Of course I also have a favorite pie recipe to share with you too. And, just in case you want a visual for this recipe, you can check out the video here (which I filmed for the morning show "Better").
Julie’s Easy Blueberry Pie
Preheat oven to 400°F
10-inch glass or ceramic pie plate, 10-inch cast iron or ovenproof skillet
4 cups frozen blueberries
1 cup granulated sugar
1/4 cup plus 5 tbsp water
1/4 cup cornstarch
3/4 cup unbleached all-purpose flour
1/2 cup rolled oats
1/2 cup packed light brown sugar
1 tsp ground cinnamon
4 tbsp non-hydrogenated margarine (such as Earth Balance), melted
1. Filling: In a saucepan, combine blueberries, sugar and 1/4 cup water. Bring mixture to a simmer over medium heat.
2. In a small bowl, whisk together corn and 5 tablespoons water until smooth. Stir cornstarch mixture into hot berries and simmer until thick and mixture is clear, carefully stirring.
3. Remove saucepan from heat and scoop mixture into prepared dish.
4. Topping: In a small bowl, mix together flour, oats, brown sugar and cinnamon. Add melted margarine, stirring until incorporated. Using your fingertips, work margarine into flour mixture, squeezing until nice and crumbly.
5. Sprinkle topping over blueberry filling and bake in preheated oven for 20 to 25 minutes, until topping is nicely browned.
Copyright © 2008 Julie Hasson
Happy Pie Day!!