Fresh Blueberry Pie
I made this pie a while ago, before things got so hectic around here, and thought it best to post the recipe while the gettin' is still good for blueberries. This is a great berry pie, with lots of great antioxidant blueberry filling (I find it's best to focus on the healthy parts). The big plump berries you can buy in the grocery stores are already quite sweet, so unless you've picked your own wild blueberries, you can easily cut down the sugar to 3/4 cup without missing any sweetness. This is pretty easy to make. The blueberry mixture thickens and comes together suddenly. Use a purchased pie crust or use your favorite pie crust recipe. I'm still developing my own favorite pie crust recipe, so you're on your own this time.
Fresh Blueberry Pie1 c. sugar
3 heaping T. cornstarch
½ t. ground cinnamon
1/8 t. salt
1 c. water
1 c. fresh or frozen blueberries
1 T. lemon juice
3 c. fresh blueberries
1 cooked 8-9” pie shellCombine the dry ingredients in a large saucepan and stir to mix well. Add water and stir to dissolve cornstarch. Add 1 c. berries and cook, stirring constantly over moderate heat until sauce is thickened and clear. Add lemon juice; stir well to mix and cool slightly. Add 3 c. of fresh berries. Gently transfer the filling to the prepared pie shell. Chill thoroughly before serving.
Classic Home Cooking, American Action Fund for Blind Children and Adults
GC and I loved it, and even discussed throwing out all other blueberry pie recipes – untested – in favor of only ever using this one!