Jul 9, 2016
Last weekend I ended up making three of these pies. The first was basically for experimental purposes, because I have never made a pie. I have made my fair share of cheesecakes, but never a pie. Which is weird because I love pie. I am not so much a baker, I am constantly thinking about food, which leads me to cooking. I don't measure anything, like ever, so you can imagine the frustration when something comes out really good and then you are scratching your head like....what did I put in it again? But I feel like that is the best. Whenever I read through my grandmother's recipes it is always a pinch of this, a palm full of that, or maybe two pinches if you are feeling spicy. Clearly that is just how Italians do it because my mom is the same way.
I will however not be that way with you today. I measured some things out.
My criteria for this pie was that it had to have a graham cracker crust. So I used my cheesecake recipe for that. Then the filling was just a wing it kind of thing. I used bits and pieces from family recipes, and also a phone call to the in-laws. But, it came out amazing and it was requested two more times before the weekend was up. Many of you asked for the recipe on snapchat, which made me nervous at first because I was like....well.....we haven't even tried it yet. Ha! But here we are so, from my kitchen to yours.....
2 packages of graham crackers (I think three come in a box)
1/2 cup of melted butter
3 tablespoons water
1 teaspoon cinnamon
4 cups fresh blueberries
3/8 cup of cornstarch
2/3 cup sugar
1 tablespoon vanilla extract
1 lemon, juiced
1/2 tablespoon cinnamon
1/2 cup flour
1/4 cup sugar
1/4 cup of butter, softened
- Make the crust. I combined all the ingredients in my stand up mixer, just do it on a low speed so the graham crackers don't go flying. You could also do this in a food processor. Come to think of it, I should have used that instead. But it will all work out. Then I used a springform pan and pressed the crust mixture into the pan until it just started to go up the sides. Then refrigerate for about an hour.
- preheat oven to 375
- Rinse your blueberries and pick out any mushy ones, don't forget the stems either. Then place them in a large bowl.
- Then throw in your sugar, cornstarch, and cinnamon. Stir it all up until the blueberries are nicely coated.
- Add in the lemon juice and vanilla. Then give it all one big stir.
- Pour the blueberry mixture into your chilled pie crust. Spread it out so the blueberries touch the sides.
-Next in a small bowl make your crumb topping. And sprinkle it over the pie.
- Bake for 1 hour, then let it rest out of the oven for another hour. Run a knife along the edge of the blueberries before you open your springform pan.
Seriously, how easy was that? And it tastes amazing, stay at home moms honor.