
Here's the pie I entered into the pie baking contest at our party on the 4
th. I made it at 7:00 that morning in between setting up the volleyball net and hanging buntings. It was such an easy recipe, that that was actually possible.
It has an oaty crispy type crust on the top and bottom. So if you like fruit crisps, it's like the crisp part completely surrounds the blueberry filling. And patting in a crust is just so much less pressure than fluting a traditional one.
I read a book once called
Humble Pie: Musings on what Lies Beneath the Crust, by Anne
Dimock. She believes that pie makers are "called" to a particular kind of pie (by the time they are 35). I consider myself a pie maker, and I've reached 35, and I do believe my calling is blueberry. For some reason, this kind of pie is always my best. When those round little berries are cooked, their juicy goodness, contained only by a thin purple skin, bursts and ooze when barely touched with a fork...
hmmmm.
Dimock wouldn't really consider this pie a "true pie" since it doesn't have a regular double crust. But it was good anyway. (A lot better than the
store bought crust, pudding from a pack, lemon pie that won first place. Whatever, I'm not bitter ;)
Blueberry Pie1 cup butter
1 cup all-purpose flour
1 cup brown sugar
1 1/2 cups quick oats
1/2 teaspoon salt
2 pints fresh blueberries
1 T. flour
1-2 T. sugar
Preheat oven to 350 degrees.
In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
Pat 2/3 of the mixture into an
ungreased 9 inch pie pan to form the bottom crust. Mix blueberries with flour and sugar and spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
Bake in preheated oven for 40 to 50 minutes.