Hell-in-a-Handbasket Blueberry Pie

Ever have one of those weeks?

Mike's oral boards have been postponed, and he's working on a difficult project at work, thereby further pushing back our visit to see his parents. My poor client for this afternoon has a migraine, so we'll have to reschedule sometime before Tuesday. A rogue limb went through the roof last night, the cat's in the attic, and the TV just crapped out. Yuck.

I'm fairly certain, however, that the TV crapping out has nothing to do with the cat, as he's still yowling piteously at the top of the attic stairs, only to hiss at me when I offer to come get him down.

So I decided ot make a pie. Sorry about the missing piece - that was my breakfast.

1 recipe double pie crust
2 pints fresh blueberries
3/4 cup white cugar
3 Tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 Tablespoons butter

- Preheat oven to 425 degrees.
- Being careful not to bruise the berries (keep them whole), mix sugar, cornstarch, salt, and blueberries together with your hand.
- Line pie dish with one pie crust.
- Pour berry mixture into the crust. It will seem very dry.
- Dot berries with butter.
- Lattice pie crust and crimp and flute edges.
- Bake pie on lower shelf for about 30-40 minutes, until crust is golden.

I think my favorite thing about this pie is how the warm blueberries pop in your mouth when you eat it. I don't know where the juice comes from - maybe some blueberries popped while in the oven - but it definitely has plenty of juice!