I love blueberries, but I’ve never been a fan of baked blueberry pie.  For myself, I find the taste too thick and heavy.  When a friend share this recipe, though, my family fell in love with it.  So did my in-laws.  I had a request to bring this type of pie to Thanksgiving dinner this year.  Only problem is that blueberries aren’t in season in October, and the imported ones were really expensive!!  However, when you can get fresh local blueberries in August, this pie is a refreshing delight to the senses on a warm summer day.

1. 1.Bake one single 9” pie shell.  Sometimes I make my own from scratch, sometimes I buy the frozen ones. 
   

2. 2.In a medium pot, combine 2/3 cups of sugar and 2 tbsp cornstarch.  Whisk in 2 cups cold water.  Cook and stir on medium heat until bubbly.
   

3. 3.Add 1 cup of fresh blueberries to the pot and stir until berries start to burst open, about 3-5 minutes.
   

4. 4.Remove from heat and stir in 1 tsp lemon juice and 3 cups of fresh berries.  Stir to coat evenly, then pour berry mixture into the pie shell.
   

5. 5.Refrigerate at leas 2 hours to set the glaze, then enjoy with whipped cream, ice cream, or just use a fork.  Or your fingers, if you are my son.  Sigh.
   

FRESH BLUEBERRY PIE

Prep: 20 minutes

Chill: 2 hours

Yield: 1 pie, serves 8

1 9” pie shell

2/3 cup granulated sugar

2 tbsp cornstarch

2 cups cold water

4 cups blueberries

1 tsp lemon juice

1. 1.Bake one single 9” pie shell. 
   

2. 2.In a medium pot, combine sugar and cornstarch.  Whisk in cold water.  Cook and stir on medium heat until bubbly.
   

3. 3.Add 1 cup of fresh blueberries to the pot and stir until berries start to burst open, about 3-5 minutes.
   

4. 4.Remove from heat and stir in lemon juice and remaining berries.  Stir to coat evenly, then pour berry mixture into the pie shell.
   

5. 5.Refrigerate at leas 2 hours to set the glaze.