July 26, 2010 in Features

Versatile blueberries sweeten the season

Donna Erickson
 

Blueberry pie is a classic treat.
(Full-size photo)

Fresh blueberries peak this time of year, so it’s time to make good use of them. Not only are they versatile and delicious, but they are nutritional standouts, including being high in antioxidants.

Pick your own, or purchase a basket at the market and s.tart thinking with your kids of all the ways you can enjoy blueberries.

Sprinkle them on cereal, toss them in muffin batter or create smiley faces on top of pancakes and waffles for happy food art. As a sweet finale to any summer day, enjoy my family’s favorite blueberry pie. The uncooked berries in the recipe, together with lemon juice and zest, create a fresh flavor. You simply prepare the blueberry filling on the stovetop and pour it into a prepared pie crust. Chill, and it’s ready to serve!

I top each slice with a dollop of fresh whipped cream, or I serve a scoop of vanilla ice cream on the side. Yum! It’s a taste of summer.

Blueberry Pie

4 cups fresh blueberries, rinsed and stems removed. (Let kids go through them to pick out any crushed or overripe berries)

3/4 cup sugar

1/2 cup water

3 tablespoons cornstarch

Pinch of salt

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon grated lemon zest (optional)

1 (9-inch) pie crust, baked

1. In a medium saucepan, gently stir together 2 cups blueberries, sugar, water, cornstarch and a pinch of salt. Bring to a boil, reduce heat and stir constantly until thick and clear. It will be a luscious dark-purple color.

2. Stir in lemon juice and zest, then gently fold in the rest of the blueberries. Cool slightly.

3. Pour the thick filling into the pie shell. Let set or chill before serving.

Serve with whipped cream or vanilla ice cream.


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