Tue, April 28, 2015
There seems to be a holiday for just about everything these days. But from someone who truly enjoys celebrating all of life's little moments, I'm not complaining.
Today is National Blueberry Pie day, so I wanted to share with you my favorite blueberry pie recipe! And I don't know if it's just mental, but the pies always taste better when I've picked the blueberries myself. Luckily, we have a few really wonderful blueberry farms in our area where you can pick your own blueberries. I absolutely love getting out there really early on a Saturday morning, filling my bucket full of delicious berries, and heading home to put them to good use.
I hope you enjoy making this pie just as much as I do. I have to say, the aroma that fills the house when that pie is baking is pretty incredible.
I'd love to hear your favorite blueberry recipe!
Laura Johnson, Founding Artist and CEO of Coton Colors.
3/4 white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 cups fresh blueberries
1 tablespoon butter
2 pie crusts, rolled out
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Line pie dish with one pie crust - trim edges to fit.
Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Top with the 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.
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