Dana Slatkin

Blueberry Pie

Blueberry Pie

When Costco starts selling jumbo-sized containers of blueberries, it’s high time for pie. And I mean the juicy, dribble-down-your-chin, teeth-staining kind. This recipe is your ticket to “bad-ass baker” status — bring it to a Fourth of July party and everyone will be impressed. Just be prepared to make it every year after.

If you can’t find plump, local berries, frozen blueberries will work just fine. You don’t even need to defrost them, though they may take a few extra minutes of baking time. The key is to fully preheat the oven and to place the pie directly onto the middle rack so that the bottom crust bakes up crisp. Use a larger pie dish if you prefer a lower fruit to crust ratio (which I call a tart). You could save half the dough for another pie and swathe it instead with streusel (the topping in my Strawberry Rhubarb Cobbler combines whole wheat and rice flours).

Either way, this pie should get you invited back to any summer party!

Are you grilling out for the July Fourth holiday? Enter our cooking contest and send us your favorite grilled recipes for a chance to win my Summertime Anytime cookbook!

Photo credit: tastespotting.com/Cerr

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