Sunday, July 19, 2015


~ Taste of Southern

4 c. blueberries, fresh or frozen
1 T. lemon juice
3/4 c. sugar
3 T. cornstarch
1/4 t. salt
1/4 t. cinnamon
1 T. butter
double pie crust, homemade or store-bought

Remove any stems from berries, then rinse and drain in colander. Place berries in a bowl and toss gently with lemon juice. Set aside.

In another bowl, mix sugar, cornstarch, salt, and cinnamon. Sprinkle sugar mixture over berries and toss to coat. Prepare pie crust and place bottom portion in pie pan. Spread berries evenly over crust, then slice the butter and put over berries. Add top crust, tucking and sealing the edges. Place in refrigerator for 20-30 minutes to allow crust to dry.

Preheat oven to 375 degrees. Gently wrap foil around edges to prevent burning, then bake 45-50 minutes or until inside is bubbling and top crust is lightly browned. Remove foil for the last 5-10 minutes to allow edges to brown. Remove from oven and cool on wire rack.

Notes: We've had this with fresh blueberries from the farmer's market and a homemade crust, then served with vanilla ice cream. We'll try it with frozen berries next. 

Photo notes: The picture above is from when Naomi made this pie for our family the first time we ever had it.

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