Wee Cook Wednesday: Fresh Blueberry Pie

Blueberry_BushThis week my dear husband and children hit the local blueberry bushes … and came back with enough for two pies and a fruit salad. Yum!

For those of you fortunate enough to have an abundance of fruit nearby, I thought I’d share my favorite blueberry pie recipe. Very easy, and absolute decadence with either a sploosh of whipped cream (the real stuff, which goes “sploosh,” or a scoop (which goes “plop”) of vanilla ice cream.

Fresh Blueberry Pie  (makes 1 9-inch pie)

1 piecrust (unbaked)

PIE:
4 C fresh, washed blueberries
1 C sugar
3/4 C flour
1 tsp cinnamon
1 Tbls lemon juice
dash allspice

TOPPING:
4 Tbls butter
2/3 C brown sugar
1/3 C flour
1 tsp cinnamon

Preheat oven to 425. Combine berries, flour, sugar, cinnamon (listed under “pie”) and pour into pie shell. Splash with lemon juice. With hands, mix together topping, squishing until combined. Scatter over pietop, and bake 50 minutes, until nicely browned. (Check halfway through and cover rim with foil if too brown.

Enjoy!

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