The other day I found myself in Trader Joe's face to face with the most lovely looking, overflowing cartons of blueberries.  Every year I vow I will make pie after pie, but never really get around to it.  As  blueberry pie is a HUGE favorite in our house it seemed like a good idea to stock up. 

I don't know what it is about pies but I always seem to end up making crumbles or crisps instead, thinking it's such a hassle to make the pastry, but really it's not.  This took no longer than a crumble and was demolished by the motley crew almost immediately - in my book this means success. 

I used a recipe for the pastry out of one of my favorite cookery books, Breakfast Lunch Tea by Rose Carrarini.  I did cut down on the sugar a little but this recipe is a winner as it is VERY forgiving.  You don't have to worry about keeping everything ice cold and letting it rest in the fridge for 30 minutes or anything like that.  You just whizz it up in the food processor, knock it into shape and that's that.  It doesn't mind at all.  From now on it's the only pastry I'm using.

It's usually a good idea to let your pie "set up" for a while when it comes out of the oven, the filling will become a little firmer.  This was not to be with my pie. It was set upon immediately with the result of a rather "juicy" picture.

Here's how I made the family favorite;

32oz blueberries
Zest and juice of a lemon
1 tablespoon of vanilla extract
1 1/2 tablespoons of cornstarch
1 tablespoon of sugar

3 1/2 cups of all purpose flour
pinch of salt
1/3 cup sugar
12 oz butter (cut into cubes)
1 egg
2 egg yolks
1 teaspoon of vanilla extract

1 egg, beaten for egg wash

Heat the oven to 350F

Put the flour, salt, sugar and butter in a food processor and process until the mixture looks like breadcrumbs.

Dump the mixture into a LARGE bowl and make a well in the center. 

Beat the egg, yolks and vanilla extract together and pour into the well.  Using your hands or metal spoon mix the dry ingredients into the wet.  When incorporated dump out onto a floured surface.

Shape into a ball and then cut in half. One half for the bottom of the pie and the other for the top.  Roll out and line the pie dish. Paint the edge of the pie with egg wash.  Fill with the blueberries and any juice, then roll out the other half and place on top.  Crimp the edges and egg wash the top.  Make a couple of slits on the top to allow the steam to escape while cooking.

Bake for about 1 to 1 1/4 hours until golden on top.  The juices maybe bubbling through the top. 

Try to let the pie rest to firm up before serving - good luck!