I'm singing the blues again. Blueberry blues. The ever so humble deep dish blueberry pie with a cobbler topping. Oh my, I hope I don't launch this one like I did with the Blueberry Custard Pie.
For the compote:
- 3 pints blueberries
- 3 tbsp. water
- 3 tbsp. sugar
- 2 tsp. cinnamon
- 1 tbsp. lemon juice (optional)
- 1 1/2 tsp. cornstarch
- 2 tbsp. water
When making the compote, if you find it a touch sweet you can always add in a little bit of lemon juice. In this case, bottled lemon juice is acceptable if you don't have fresh lemons.
- In a sauce pot over medium heat, add all of the above ingredients and stir.
- Cook the mixture down until liquid forms and some of the berries completely cook down. Stir occasionally.
- Make a slurry with the cornstarch and water. Mix well.
- When the berries come up to a boil, whisk in the corn starch and water mixture and keep stirring. About 2 minutes.
- Remove from the heat and cool down completely.
- 1 cup all purpose flour
- 1 cup brown sugar
- 5 tbsp. cold butter - chopped
- In a food processor pulse the flour and brown sugar until mixed. Add in the pieces of butter and pulse a few times to incorporate, or add the flour and brown sugar to a bowl, mix by hand and use a pastry cutter to cut in the butter. I like the food processor to do it all as it is a time saver.
- Put the pie on a cookie sheet or on top of foil in the oven.
- Bake the pie in a preheated 375° on the middle rack of the oven. Bake for 40-45 minutes until everything is a nice golden brown.