As we’re in the midst of berry picking season, you might be wondering what to do with the bushels you’ve picked! This is a perfect blueberry pie recipe, in my humble opinion.  It’s been in my family since the 80’s.  I’m not even sure where my mother got the recipe, but it’s stuck around all these years, and it’s a definite crowd pleaser!  I make it to bring it to potlucks, bbq’s, picnics, or just because I’m craving it! It couldn’t be easier to make.  Takes maybe 20 minutes total from start to finish.  I typically use blueberries, but it can be made with ANY fresh berry, or even a berry mixture!

Ingredients:

1 1/2 cups flour

1/2 cup oil (I use canola)

3T milk

1/2t salt

4 1/2 cups fresh berries (divided)

1 cup water

1 cup sugar

3T cornstarch

Presheat oven to 400 degrees.

CRUST

1. Mix flour, oil, milk & salt in a bowl with a fork.

2. Pinch dough into a pie pan

3. Prick crust with a fork and place in preheated oven

4. Bake for 10-12 min, or until golden

5. Remove from oven

SAUCE/BINDING

1. In a medium sized saucepan, mix 1 cup of washed berries, water, sugar and cornstarch.

2. Make sure cornstarch is fully dissolved before you turn on the heat, or mixture will be lumpy

3. Bring to a boil & stir gently until berries start to burst, mixture starts thicken and turn a beautiful purple color. It should stay lumpy from the berries, not the cornstarch.

4. In a large bowl, gently stir the mixture with the remaining 3 1/2 cups of berries.

5. Pour mixture into pie crust.

6. Refrigerate immediately.

Serve when cooled/cold.  I like to mix up some fresh whipped cream (with a touch of vanilla and sugar) to dollop on the side, or it goes great with vanilla ice cream as well!

ENJOY!!!

What are your favorite berry recipes?