It’s blueberry season here in S.C. and we wasted no time rushing to our local U-pick blueberry farm. We brought home almost 14 pounds of blueberries! That’s enough for a big batch of blueberry jam, some for the freezer so we can have blueberry sauce for our pound cake this winter and we have plenty of berries left over for a blueberry pie or two.
Yield: 8 slices
1 9-inch deep dish pie shell, unbaked
2 1/2 cups fresh berries
1 egg, beaten
3/4 cup of granulated sugar
4 Tablespoons AP flour
3/4 stick butter, melted
Pinch of salt
Zest of 1 lemon
Preheat the oven to 350F. Place the pie crust in a pie pan and set aside. Alternatively, use a frozen pie crust, no need to thaw.
Place the berries in the pie shell and set aside while you mix the batter
Place the egg, sugar, flour, melted butter, salt and lemon zest (if using) in a mixing bowl or large measuring cup and mix until well blended.
Pour over the top of the berries. Bake for 40-50 minutes or until the top is golden brown and the center is not runny.
Rumor has it that this pie is equally delicious made with peaches. You can be sure we will be trying it and will dutifully report the results of the taste test.