This is the time of year when the berries ripen and I can think of nothing else but pie!
I remember when I lived in Humboldt County and used to go to the U-pick blueberry farms and bake fresh blueberry pie that very night using the berries that had just been picked. Yum!
I wrote a book ten years ago about my quest for the perfect crust and in it I included a few recipes for blueberry pie. Here’s a recipe from A Slice of Humboldt Pie, which has now been re-released in a 10th Anniversary edition:
Morningstar’s Blueberry Pie
One 8 or 9” single pie crust, baked
3/4 c. sugar
3 T. corn starch 1/8 tsp. salt
4 c. blueberries 1/4 c. water
1 T. butter
1 T. lemon juice
Bake pie crust. Combine sugar, cornstarch, and salt in medium saucepan. Add 2 cups berries and water. Cook over medium heat, stirring constantly until mixture boils and thickens. Remove and stir in butter and lemon juice. Cool. Place 2 cups fresh berries into pie shell. Pour sauce over berries. Chill and serve cold.
Note: If you like a little more zip, add another teaspoon of lemon juice.