June and July is blueberry season here in Georgia and there is nothing tastier than blueberries picked fresh from the bush! A few years ago I found a local blueberry farm that doesn’t spray the plants and we’ve gone back every year since. I love supporting a local family plus it’s fun and the berries are delicious! We usually pick a gallon and that gives us enough to last awhile.
If you would like to find a local farm near you try searching on PickYourOwn.org
We freeze most of our berries for smoothies but I always make at least one fresh blueberry pie. Yum! The recipe below is so simple and absolutely delicious.
3/4 cup of white sugar
3 tbs of cornstarch (I use arrowroot)
1/4 tsp of salt
1/2 tsp of ground cinnamon
4 cups of fresh blueberries
1 recipe for a 9 inch double crust pie (I buy mine at Whole Foods)
1 tbs butter
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter.
Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Recipe courtesy of Allrecipes.com
Photo credit blueberry pie: bitzcelt / Foter / CC BY-NC-ND
Photo credit blueberry basket: mystuart / Foter / CC BY-NC-ND