Blueberries! Who doesn’t love them? Not only are they delicious, but they are packed with vitamins and antioxidants that boost both health and brain function. And, they’re pretty… 😊
We are in the process of putting in our own blueberry patch here, but in the meantime, we’re blessed with a dear friend who makes the trip to New Jersey every year and brings back fresh berries just one day off the bush. They come to us packed in ten-pound boxes and are fabulous! This year we brought home TWO boxes.
So, what does one do with TWENTY POUNDS of fresh blueberries? Besides eating them by the handful until you turn purple, you step up your ice cream game just to accommodate said berries, top your cereal, freeze them, make blueberry muffins, pancakes, syrup, jam, buckles, and most importantly, blueberry pie!
My family LOVES blueberry pie and, until I finally found this right mix of ingredients, I was never really satisfied with any other recipes. This one is AMAZING and super easy!
A deep-dish crust is perfect for this recipe, but I prefer my blueberry pies to be regular depth and so I end up with almost half as much extra. No worries! Either make a half-size tart or (and who makes only one pie?) double the recipe and you will have the perfect amount for three full pies.
- 6 cups of blueberries – fresh is always best, but frozen may be used. Just be sure to defrost and drain.
- 1 tsp. of lemon zest
- 1 Tbsp of lemon juice
- ¼ cup cornstarch
- ½ cup sugar
- ½ tsp. of cinnamon
- Preheat oven to 425.
- Combine all above ingredients in a large mixing bowl and gently stir until all the berries are thoroughly coated.
- Add the berry mixture to your crust(s).
- Top with either a full upper crust, crumb topping or nothing at all.
- Bake at 425 F for 20 minutes. Reduce heat to 350 F and bake for another 30 to 40 minutes until bubbly. (I bake my pies on a foil covered baking sheet, especially blueberry (and apple) because they WILL bubble over!)
- Remove and allow to cool before serving.
Again, this is personal preference. Some people prefer a full crust, which works fine with this recipe, (just be sure to egg wash the top) while I prefer a crumb topping. I just think it’s the perfect addition to this pie and oh, so pretty!
Here’s a quick and easy crumb topping recipe:
- 12 Tbsp. cold butter
- 2/3 cups sugar
- 1-1/2 cups flour
- Using a good old-fashioned box grater, grate the cold butter into a mixing bowl. It’s a simple step that saves time and having to drag out the mixer.
- Add the sugar and flour.
- Blend the ingredients with a pastry cutter and then just get in there with your hands to finish.
Depending on how thick or thin you sprinkle your topping, you can get three pies out of this recipe.
And, that’s it! Easy peasy and oh so good! I recently took four of these pies to our family reunion (kept two home for us – shhhh……) and they were a huge hit. Very much enjoyed and I think you will too.
But the fruit of the spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control – Galatians 5:22-23