It’s National Blueberry Pie Day which means you have no other choice than to comply by whipping one up or eating one. Otherwise, the Fruit and Tart Pie Police (FTPP) might show up and put you in time out. If you don’t have a blueberry pie “dealer,” get the ingredients from the store, and chop chop, get to work. It’s a little too early for Arkansas blueberries, but we look forward to the day we can find them.
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice
1 refrigerated pie crust (9 inches), baked
Combine sugar, cornstarch, salt, and water in a saucepan over medium heat until smooth. Add 3 cups of blueberries and bring to a boil. Cook for 2 minutes until thick and bubbly stirring frequently.
Remove from the heat and add butter. Stir until butter is melted. Add lemon juice and remaining blueberries. Let cool, then pour into pie crust.
Must serve with Arkansas-based Yarnell’s vanilla ice cream