Blueberry Pie Blueberries are typically in season starting in mid-June and if you can pick your own, they make for a delicious summer pie. You can use frozen instead, just be sure to defrost according to the package instructions. Makes 6 - 8 servings.
Ingredients
1 10" baked pie shell
6 cups blueberries (a one pint dry basket = 3 cups)
1/2 cube (1/4 cup) butter
4 1/2 tablespoons lemon juice
3 tablespoons flour
1/3 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar
1/4 teaspoon almond extract
Directions
Mix together the flour, salt, sugar, brown sugar and almond extract, then add them to a mixture of 3 cups of blueberries, butter, and lemon juice. Cook over medium heat until the mixture thickens. If necessary, you may add a little more flour and or corn starch to the mixture to make it thicken more quickly. Remove from heat and let cool.
Add 3 cups raw blueberries. Mix gently and pour into baked pie shell. Serve plain or with whipped cream or ice cream. You can take a short cut with the pie crust by using the refrigerated pre-made pie crust, placed in your own baking dish.
The Monsanto Company and the American Farm Bureau Federation make presentation of America's Heartland possible.
Additional production and promotion assistance is provided by the American Soybean Association, National Corn Growers Association, National Cotton Council, United Soybean Board, U.S. Grains Council and National Association of Wheat Growers.
