Berry 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.
- 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
On 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.