Blueberry Pie

After our adventure with blueberry picking on Saturday I had been itching to make a blueberry pie. I had found a pretty easy recipe a few weeks ago and since then I had just been hooked on the  idea of making it. Sadly after the pie was already in the oven, Derek decided to tell me that blueberry pie wasn't his favorite. However, once it came out of the oven and sat on the table in front of him, he decided it wasn't too bad, Jay and I both agreed. 

Please don't judge me for the fact that the filling oozed out, or that it's actually kind of burnt. We've got serious oven trials over here. I'm pretty sure that our oven is actually 25-50° hotter than what we set it to at all times. So I always try to set it lower than what the recipe says, but even still I wound up with a slightly burnt crust, and pulling it out of the oven with `18 minutes left on the timer still. I'm sure this is something an oven thermometer could fix, but I really just want our complex to give me a new oven, but I'm too scared to ask cause I don't want them to judge me and then hate me for the rest of the time we have a lease here. Womp, womp, nice people problems, I know.

On the plus side, aside from the crust being burnt on the edges, the filling was delicious. I was really skeptical as to whether cinnamon and blueberries belonged together in a recipe, but it turns out it was just the right touch for this pie.

3/4 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1/2 tsp cinnamon
4 cups fresh blueberries
2 nine inch crusts (I used store bought, don't judge)

Preheat oven to 425°. Mix sugar, cornstarch, salt and cinnamon together, and sprinkle over blueberries. Line pie dish with 1 crust. Pour berry mixture into crust. Make a lattice pattern with the top crust and crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes or until pie is golden brown. Keywords, golden brown, not burnt!

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