Blueberry pie recipe

Sticky, spicy and full of fruit. This pie looks beautiful on the plate and tastes even better.

If you want to use ready-made pie crust, feel free! Why exhaust yourself making pie dough? However, you should use fresh blueberries and real butter.
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 225g blueberries. Bring to a boil and smash half the berries (a wooden spoon or an oldfashion potato masher does the trick).
Continue to stir constantly until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. You must let this cool before proceeding. If you’re in a hurry, you can cool the filling quicker by submerging the bottom of the pan in a bowl of ice and water while stirring.
Fold in 375g blueberries, coating them well. Scoop into a cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if possible.
To serve, remove pie from refrigerator and allow it to come to room temperature. Serve with whipped cream or vanilla ice cream.

Recipe taken from Cape Cod online

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