As spring is in full bloom, I always want desserts with fresh berries, even though most of them are not in season quite yet. This is one of my families favorite pies year round and works just as well with frozen blueberries instead of fresh when they are not available. I got the recipe from Allrecipes and have used it numerous times.
3/4 cup white sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
4 cups fresh or frozen blueberries
1 recipe for a 9 inch pie crust
1 tbsp. butter
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.