Banish the Blues: How to Make Blueberry Pie

Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!
-Robert Frost

Blueberries are one of the few fruits native to North America. Native Americans used the healthful little berries for medicinal purposes, as a fabric dye and is was an important part of their diet. The early settlers followed suit and blueberries grew to become a sweet staple of the colonial diet. The blueberry pie, a uniquely American creation, was soon to follow.

Although never out of fashion, in the last few years pie is enjoying a resurgence in popularity, showing up on the menus of many trendy restaurants. Although the varieties are legion, it’s hard to go too far wrong with what was possibly America’s first pie.

Blueberry Pie

9” pie crust, top and bottom
1 quart blueberries
3/4 cup sugar
1/4 cup cornstarch
1 small lime, juiced
Dash lime zest
1/2 teaspoon ground ginger
1 tablespoon demerara sugar

Mix all filling ingredients and let rest 15 minutes.

Pour filling into pie shell.

Seal with top crust and ventilate.

Brush with egg wash and sprinkle with demerara sugar.

Bake 50 minutes at 375 degrees.