B Is for Blueberries

We were brave enough to get out of bed early on Saturday morning... and pick blueberries at a local orchard. It was fun!! We picked almost 10 lbs of blueberries... they taste so fresh and delicious. We washed them and filled six quarter ziplock bags. We froze five of them and kept one in the fridge for blueberry pie! The others will go on our cereal and smoothies. Yum!!

Here is a great recipe from The Food Network. I used double the corn starch though and I saved time by using frozen pie crusts. Very easy and very yummy!!

Country Blueberry Pie

Ingredients

Filling:

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/2 cup water
• 3 cups blueberries
• 1 tablespoon fresh lemon juice

Pastry:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 cup shortening
• 1 egg
• 2 tablespoons water
• 1/2 tablespoon vinegar
• Flour, for dusting
• Sugar, for sprinkling on top

Directions

Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Preheat oven to 425 degrees F.
Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.
Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!