Recipe & Food Styling Mari Loewen
There’s something about a homemade blueberry pie that feels just right in the fall. Four cups of blueberries, a little sugar and lemon zest, tucked between two layers of buttery pastry and baked until golden and bubbling.
Serve it warm, while the filling is still a little runny. Simple, old-fashioned and absolutely delicious.
Ingredients
3 ⁄ 4 cups sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
1 ⁄ 4 teaspoon salt
4 cups blueberries
Basic pie pastry, prepared as double crust
Preparation
Preheat oven to 425°. Whisk together first 4 ingredients; toss well with blueberries. Place one piece pastry into 9-inch pie plate; spoon filling into shell heaping as high as needed to use all blueberry mixture. Cover with remaining pastry and trim to edge of pie plate with kitchen shears; pinch and crimp edges. Cut steam vents into top of pie and bake for 20 minutes; reduce oven temperature to 375° and bake another 30 minutes or until golden. Serve warm. Serves 8.
