Makes two 9″ pies
- 10 cups fresh blueberries
- 1 cup granulated sugar or more, depending on the sweetness of your berries
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 2 tablespoons unsalted butter, cuts into small chunks
Preheat oven to 425 degrees F
(Optional: Take 1/4 cup butter from fridge to warm up for making Pets de Soeur (nun’s farts) after making pie.)
Step 1:Prepare Berries
Toss fruit in a bowl with with sugar, lemon juice and zest, spices, cornstarch and salt. Let stand for 15 minutes.
Step 2: Prepare dough
Make pie crust, then roll out two circles of circles to line two 9-inch pie plates with 1-2 inches of overhang.
Pour berry mixture into pie shell then dot with butter.
Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp the edges with a fork then trim off the excess dough and set it aside for Pets de Soeur.
Step 3: Crispy Top
For a deliciously crispy top crust, brush the lattice liberally with water, then coat each strip with sugar just before putting in the oven.
Step 5: Bake
Bake pie on lower shelf of oven for about 15 minutes at 425 degrees F (the higher heat at the beginning makes the bottom crust nice and crispy), then reduce the heat to 375 degrees F and cook another 30 minutes, or until crust is golden brown.
Refrigerate 3-4 hours before serving so the pie can firm up before eating.
Step 6 : Make Pets de Soeur
Collect the remaining dough scraps and squeeze into a ball. Roll into as big a rectangle as you can.
If holes appear in the dough as you roll, or the edges go raggedy, patch up the holes and edges by ripping off bits of dough and sticking them into the holes with a dab of water for glue.
Keep rolling until you have something that looks like a rectangle, then spread a generous coating of butter over the dough, spread brown sugar all over the butter, then sprinkle everything with cinnamon.
Roll up the long side of the rectangle, then cut into one inch slices.
Spray a muffin tin with cooking spray, then place dough slices into each cup.
Bake for 15 minutes.