Blueberry Pie

You can use frozen blueberries for this if they are not frozen with syrup. Thaw in refrigerator before using if you do so.  It's nice to have a fruit pie at Thanksgiving.

• 1 double crust pie pastry for a 9 inch pie
• 6 cups fresh blueberries
• 1 cup sugar
• 1/4 cup cornstarch
• Grated zest of one lemon
• 1 teaspoon vanilla

METHOD

Line pie plate with crust. Prick bottom crust with a fork.

Mix sugar, cornstarch, cinnamon lemon zest and vanilla. Stir into blueberries, tossing gently to mix well. Place mixture in crust.

Lay top crust over fruit. Crimp edges together and cut in air vents in pattern like wheel spokes - about 4 cuts.. Slash pie decoratively but deeply in at least 4 places. Blueberries demand air when they bake or they turn soggy.

Bake in middle rack of preheated 425°F oven for 15 minutes. Lower heat to 375°F and bake an additional 45 minutes. Cool thoroughly on a rack. When cooled, give a final chill in refrigerator.

Contributor: Geraldine Minne

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recipe from www.inmamaskitchen.com

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