Blueberry Pie in July

Freshly picked blueberries at Becca's farm in Cape Cod.

Freshly picked blueberries at Becca’s farm in Cape Cod.

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.

More pie recipes inside!

More pie recipes inside!



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