Pie came to mind first. It’s always pie first for me.
My mother, who was a master pie baker, never baked blueberry pie because she said the insides were either too thick and gloppy or too runny. I experimented with the fruit, sweetener and thickening agent a few times before the filling consistency was right.
Here it is! Perfect for summer. Good stuff for July 4th!
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Combine the flour, sugar and salt. Add the butter in chunks and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. If you use a food processor, add the ingredients to the work bowl and mix using 18-24 quick, short pulses (enough for the mixture to resemble coarse meal). Set aside.
5 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
2 tablespoons lemon juice
1 unbaked pie crust bottom
Preheat the oven to 375 degrees. Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl. Pour the filling into the pie crust. Cover the top with the crumbs. Bake for 50-60 minutes or until golden brown.
Note: you can use 3 “1-pint” boxes of blueberries. Although a liquid pint equals 2 cups, a dry pint of blueberries from most markets has a bit more.
