It’s blueberry season in central New York again, actually a little late in the season but berries are still available. Last year Joanne came across a blueberry pie recipe in a 1975 (?) copy of Better Homes and Gardens recipe collection. It is absolutely a reference pie. A touch of lemon zest makes the flavor sing with brightness. A fresh blueberry pie never lasts long around here. Two days if there is no company, one if there is.
When season is in swing we usually pick about eight to ten quarts and freeze them. It’s ridiculously easy to do. Wash the berries, put them in your salad spinner, about 4 cups at a time, to dry them off, then pour them onto a sheet tray in one layer and pop ‘em in the freezer. In a few hours they’re like little blueberry rocks. Take them out and pour them into a one-quart freezer bag and put then back in the freezer. Done.
When it comes time to use them just pull a bag, or as many as you want, and let them thaw, which only takes ten to fifteen minutes.
So on to the the pie recipe! Don’t wait to try this one…it’s way too good to miss out on or wait for next year.
- 1 cup sugar
- ¼ cup all purpose flour
- ½ teaspoon lemon zest
- dash salt
- 5 cups blueberries, fresh
- 2 teaspoons lemon juice
- 1 tablespoon butter, chopped
- Combine sugar, flour, lemon zest, and salt in a mixing bowl and mix well. Add to blueberries and toss to coat well. place in 2 crust pastry and cover with second crust.
- Bake at 375 F for forty to forty-five minutes. Cover rim crust to prevent over-browning if necessary.
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