fresh blueberry pie

DSCF2526Berry season is among us!!! Funny thing is, I never used to like blueberries, and now I blink and my snack bowl is empty. I think of them as the most superior among all berries, perhaps even higher-rated than strawberries, because they don’t have leaves to cut off. Rinse and consume, so simple and delicious. But here’s another option: put in something like 10 minutes of effort and come out with this fresh blueberry pie.

Recipe:
barely modified from Rosy Levy Beranbaum’s Miss American Pie
takes about 30 minutes, not including crust-from-scratch
makes one 6″ pie
You need:
one 6″ fully baked pie crust
one small saucepan
one tiny mixing bowl or cup
Pie filling:
1/2 c + 1 1/2 c blueberries, rinsed and dried, stems removed
1/4 c + 1 Tbsp water
1 Tbsp cornstarch
1/4 c granulated white sugar or packed brown sugar
1 tsp lemon or lime juice
1/2 c sweetened whipped cream (from 1/4 c heavy cream and 2 Tbsp powdered sugar), optional

DSCF2500DSCF2501DSCF2504DSCF2506DSCF2510On the stove top in a small saucepan, heat 1/2 c blueberries and 1/4 c on medium heat until boiling. White it cooks, whisk together 1 Tbsp cornstarch and 1 Tbsp water until combined. When blueberries begin to burst and juice is dark purple, add cornstarch mixture, 1/4 c granulated white sugar or packed brown sugar and 1 tsp lemon or lime juice and stir. Stir with a spatula or whisk occasionally until mixture thickens and becomes translucent, after about 2-3 minutes of simmering.

Remove from heat and mix in remaining 1 1/2 c blueberries. Cool slightly before pouring into a baked 6″ pie crust. Top with whipped cream if preferred, though I felt the crust + fruit was perfect without it.

DSCF2512DSCF2519

One thought on “fresh blueberry pie

Leave a Reply

Your email address will not be published. Required fields are marked *