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Theo shares, "Here's a blueberry pie recipe using cinnamon and cognac. The cognac idea came from a cousin of my husband's--it adds a surprising flavor. That coupled with your wonderful cinnamon is hard to beat. Blueberry pies are difficult in that some blueberries are plumper and juicier than others. I try to use small wild blueberries, but I realize they are not available to everyone."

  • 1 unbaked 9-inch pie crust (see below for our favorite recipe)
  • 5 Cups blueberries, frozen or fresh
  • 11/2 Cups sugar
  • 4 TB. flour
  • 1/8 tsp. salt
  • 1-2 TB. cognac (Cointreau is nice as well)

Pie Crust:

  • 1 1/2 sticks butter, room temperature
  • 11/2 Cup flour
  • 1/4 tsp. salt
  • 1 TB. sugar
  • 2-4 TB. milk

Preheat oven to 350°. In a roomy bowl, mix together the blueberries, sugar, flour, CINNAMON, salt and cognac. Stir until thoroughly combined. Pour in the pie crust, top with the upper crust and bake at 350° for 45-60 minutes or until the crust is brown and the filling is bubbling over.
Note: Cool overnight for best setting up, but this pie is juicy.
Using the tiny berries it might set up nicely; with the larger berries it stays pretty saucy, in which case, you might as well cut it after 2 hours when it is still a bit warm and enjoy the delicious juiciness with ice cream!

Pie Crust
To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting.
Add the flour, salt, and sugar to the butter and mix by hand to combine. Add 2 TB. milk in a thin stream, mixing until thoroughly blended. Add the remaining milk bit by bit, using just enough to make the dough barely hold together. Depending on the humidity, you may only need 2 TB. Form into a ball, then divide into 2 pieces, one about 2/3 the size of the other. Flatten into thick discs, wrap in plastic wrap and chill until it can be easily handled, 20-30 minutes.
Sprinkle a wooden board or counter top with flour, place the larger disc of dough on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle.
Place it in the ungreased pie pan with the point in the center.
Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork. Place the filling in the pie, then roll out the smaller disc of dough to be the top crust.
Crimp the edges to seal the pie, and cut vent holes in the middle. If desired, brush top with 1-2 tsp. milk and sprinkle with sugar or VANILLA SUGAR. The pie in the photo had 2 TB. VANILLA SUGAR sprinkled on top before baking.

Prep. time: 40 minutes
Baking time: 45-60 minutes
Serves: 8

Nutritional Information:
Serving Size 1 piece (186g); Calories 460; Calories from fat 160; Total fat 18g; Cholesterol 45mg; Sodium 230mg; Carbohydrate 74g; Dietary fiber 3g.

China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar

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