The U.S. Department of Agriculture has named July National Blueberry Month. Blueberries are now at their peak of freshness, they’re in season through August so they’re inexpensive at most grocery stores or farm stands. Now’s the perfect time to pick up a few pints or pick your own.
A tasty way to enjoy the bounty of berries available now is with a fresh fruit pie. Fruit pies are easy to make, require just a few ingredients and preserve the delicious freshness of raw berries.
Pre-baked crust (or bake a refrigerated pie crust in a pie plate at 450 degrees for about 10 minutes)
1 quart berries (2 pints)
1 cup sugar
3 tablespoons corn starch
1 teaspoon lemon juice
Simmer 1 cup berries and ¾ cup water in a small saucepan over medium heat for 4-5 minutes. Add sugar and corn starch and stir. Continue simmering until the mixture thickens, then add 1 teaspoon lemon juice and remove from heat.
Spread blueberries in pie shell and pour cooked fruit mixture on top. Chill, and serve.