Blueberry Pie

A crumbly pie-crust and a luscious filling!

We went to a berry patch close to home with our friends and some berries did we pick, before I knew it we had 8 boxes brimming with blueberries and 2 with raspberries – came home feeling hot, but extremely triumphant knowing we had hand-picked organic berries and that we were going to make a pie with it – ELATION was what me and my daughter who loves to bake were feeling – Washing and drying the berries took forever but once that was out of the way, we thought of simple recipes for the pie, and egg-less ones considering my sweet sibling who were visiting and she absolutely does not have eggs –

the Pyrex glass is see through

I resorted to my cornstarch and decided to make phyllo dough my pie base! Turned out great and accolades from all – My lovely daughter was my sweet helper for this pie and I hope to have many more sessions with her before the summer is through!

INGREDIENTS

1 pack of phyllo dough

2lbs of blueberries washed thoroughly and dried

1tbsp of water

3/4 cup of honey

3/4 cup of cane sugar

2 tbsp of corn starch

1tsp cardamom ( I clearly prefer cardamom to cinnamon and almost always substitute the latter for the former)

3 tbsp butter

These beauties are washed and ready to go

cook the berries

line the pan with layers of phyllo

Pour the filling

Make the lattice strips - remember to trim the jagged edges with kitchen shears

PREPARATION

Set oven to 350

In a pan heat add the blueberries

They almost immediately start breaking down

Add the honey and sugar and stir in

Once the blueberries get cooked and are mushy, mix cornstarch in 1 tbsp warm water and slowly dribble over the simmering blueberries and watch it thicken quickly! Remove the filling from flame
Grease a 9 inch pan

Place 2- sheets at a time up to 6 or 8 sheets, brushing them with butter as you go along

Pour the blueberries over the layers of phyllo

Cut several thin strips of phyllo dough and place in a lattice design over the pie filling

Place in oven and cook for 40-45 minutes or until the crust starts becoming golden.

  

NOTE: keep a damp paper towel by you as you layer the phyllo and press over them so they do not dry out – Freeze any remaining dough since they get fungus quite quickly!

Get a piece of the action :)

Cool the pie, cur and enjoy by itself or with a yummy scoop of ice-cream