Recipe

Easy berry pie

65 min • 6 to 8 servings •

posy

Freshly baked blueberry pie cooling on a kitchen counter, with baking utensils in the background.

My boyfriend is a musician. He was jammin’ with the boys in the studio. I fugured I ‘d get some brownie points and show up with fresh homemade pie for the gang. So I picked the plumpest blueberries I could find, whipped up the pie below, donned my cutest groupie attire, and delivered the pie. My beau was THRILLED and dug in immediately. The boys in the band, however, declined…they were all watching their middle-aged waistlines. Whatever happened to good ol’ rock n’ roll excess?

My sweetheart’s enthusiasm won my heart. He’s now my hubby, and gets homemade pie all the time.

Ready

1 ready-made pie-crust ( tastiest you can find)

4 cups blueberries

⅔ cup sugar

dabs of butter

2 tablespoons cornstarch

¼ cup juice – orange juice or what ever you have on hand

Set

measuring cup

tablespoon

bowl

strainer

baking sheet

Go!

Turn on oven to 450 degrees.

Rinse and de-stem berries

Dissolve cornstarch in juice. Mix into clean berries.

Measure out sugar. Can decrease or increase sugar to taste. Mix into berries.

Let berries sit for 15 minutes or so.

Put berries into pie crust. Place dabs of butter on top.

Place pie onto baking sheet ( you’ll thank me later – prevents delicious blueberry juice from coating the bottom of your oven)

Put pie in oven for 10 minutes at 450 degrees. Then lower oven to 350 degrees for approximately 35 minutes/until done!

Let cool, then scarf it down with vanilla ice cream.

Recommendations

If you don’t have cornstarch, 4 tablespoons of flour will do. If you have a wheat allergy or want to minimize your wheat intake like me, almond meal is a scrumptious alternative. I have found that the blueberries sometimes don’t thicken up s much as I’d like, so I’ll add a tablespoon or two of flour/almond meal to the cornstarch/juice/berry/sugar mix.

blueberry easy quick

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