Makes 1 pie with two crusts.
A full cup of sugar is decadent. The sugar doesn't really change the structure much, so you can decrease it to taste.
Substituting cornstarch with arrowroot starch does not work.
| Ingredients | Step |
|---|---|
| Preheat oven to 450 degrees. | |
| 1 pie crust | Line a pie plate with a crust. Place pie plate on a cookie sheet to stabilize and catch drips. |
| 2 T. cornstarch (not arrowroot) freshly squeezed juice of ½ lemon 2 t. vanilla 2 t. brandy |
Thoroughly combine into paste in small mixing bowl. |
| 4½ c. blueberries (fresh or frozen) up to 1 c. sugar paste from above 2 T. butter, chopped 1 T. flour heaping 1 T. sour cream scant ¼ t. cinnamon |
Gently stir together in large mixing bowl until just combined. |
| 1 crust | Pour berries into bottom crust, then cover pie with a top crust that has decorative vents. |
| Bake for 10-15 minutes at 450 degrees, then reduce heat to 350 degrees and bake until golden brown and bubbly (maybe 45-55 minutes more). | |
| Cool completely before serving. |
Source: The Grit