Have you ever paid over $20 for a pie? Well, I have, and first of all, it was a huge pie, and second, it tasted lovely. So lovely that I recreated it last week, and my guesstimate of how to make it worked well. Here’s what I did! This recipe made three small pies or you could make two large pies (or one HUGE one!)
3 (12 oz.) bags frozen blueberries, thawed
2 ½ cup sugar
2 Tblsp. lemon juice
½ cup cornstarch
½ cup water
1 cup chopped pecans
½ cup brown sugar
½ cup white flour
½ cup melted butter
3 small (8-inch) pie crusts (see my recipe here—I split this recipe into thirds and filled small pie tins with it.)
To make the filling, mix the berries, sugar, and lemon juice in a medium-sized pot over medium heat until they come to a boil. Mix the cornstarch and water together until it is not lumpy and then add to the boiling berries. Bring to a boil again and stir for a couple minutes more until thick. Remove from heat.
To make the topping, mix together the pecans, brown sugar, flour, and melted butter until crumbly.
To assemble, take a pie shell, place a 1/3 of the berry mixture in it and sprinkle with a third of the crumbs. Repeat.
Back at 425 degrees for 25 minutes or until the topping is brown and the filling is starting to bubble.
Makes 3 small pies that serve 4 people each.
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