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.

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.


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