Wild Blueberry Pie

blueberriesNo berries taste sweeter than those you’ve foraged yourself — especially if you bake them into a pie. That’s exactly what I did after my family bagged a glorious haul of wild blueberries yesterday.

On the way home from picking, my daughter asked for the fresh blueberry pie that my parents used to make. This has become one of my go-to pie recipes because it’s simple, and the subtle flavor of the fresh fruit comes through — a true berry-lover’s pie. (The original recipe came from a cookbook published by the University of Minnesota’s Beta of Clovia sorority, and I’ve made just a couple of tweaks to the recipe.)

Of course the wild berries taste amazing, but this recipe works great with any fresh blueberries. So go get yourself some and give it a try!

Wild Blueberry Pie

pie4 cups fresh blueberries
1 cup cold water
1/4 cup cornstarch
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon lemon juice
1 baked pie crust

Dissolve the cornstarch in the water and pour into a medium saucepan. Add one cup of the berries, and the sugars, spices, and salt. Cook over medium heat, stirring constantly until the mixture thickens and the cloudiness disappears. Remove from heat, stir in the butter and lemon juice, and allow the mixture to cool. Gently fold in the remaining 3 cups of fresh berries and pour into a baked pie crust. Chill thoroughly and serve topped with whipped cream or vanilla ice cream. Enjoy!

Photos: Doug Bratland