Spiced Double Plus Good Blueberry Pie Recipe

We went blueberry picking where we live in the Southern Tier of New York for the second time on Wednesday.  The bushes are loaded more than we've ever seen in recent memory.

All that blue deliciousness.

I love a blueberry pie recipe provided by our U Pick farmer which I've also seen in various church cookbooks.  Every year we try to improve on it. This recipe makes the best blueberry pie I've ever had, and I blogged about it two years ago.  This year, spouse made some more changes, so here is my Spiced Double Plus Good Blueberry Pie.  I still made the pie; he added the spice himself.

Crust

1 refrigerated piecrust (because I'm lazy), baked in a 9 inch glass pie pan.  This year I wanted to make a low calorie graham cracker crust once again.  Why do I even try?

Filling:

4 cups fresh blueberries (divide into 2 parts, 2 cups each) (apparently you can use frozen but I haven't done it myself, so I don't know if it will work with frozen.)

3/4 cup scant cup sugar.  These berries are so sweet.

3 tbsp cornstarch. 

A pinch of salt

1 tbsp lime juice (because that's what we have - the original calls for lemon juice)

1/4 cup cold water

1 tbsp butter (we used whipped butter).  You can try to use light butter-like spread but butter is definitely better.

Spices:  (optional)

A sprinkling of cinnamon and freshly grated (if you have it) nutmeg (my spouse added doesn't measure, just does it to taste)

1/2 tsp vanilla extract

Method

Bake the pie crust according to package directions.

Combine sugar, cornstarch or potato starch, water, salt until well blended.  Add 2 cups blueberries. 

Cook over medium heat, stirring constantly.  A couple of minutes in, add the spices and vanilla.  Then, cook until the blueberry mixture thickens.  You need to pay careful attention.

Then, add the butter and lemon or lime juice.  Let cool.

When cooled, place the reserved 2 cups of blueberries into the pie crust.  Pour the mixture over it.

Yes, it's so simple even I can make it.

Enjoy your Saturday!