Among my favorite blueberry recipes is the one below, which I got from the website Coconut and Lime a few years ago. I don't know how to make pies, but even if I did, I think this one is probably better because there's not much to take away attention from the blueberries. What there is -- ginger and lemon -- add just the right flavor notes. This couldn't be easier, a real boon in hot weather.
The recipe calls simply for a graham cracker crust. I'm partial to custards so I often make vanilla pudding, chill it, and then pour this over the top. Either way, it sort of stops conversation as people go into a blueberry trance. Try it. You'll see what I mean.
|5 c fresh blueberries|
1 inch knob fresh ginger, grated
juice of 1/2 lemon
zest of 1/2 lemon
|1||10 inch graham cracker crust|
In a medium saucepan, bring 3 c of the blueberries, the ginger, lemon juice and zest and the sugar to a boil.
Meanwhile, whisk together the cornstarch and water, set aside.
After the blueberries come to a boil, stir in the cornstarch mixture and cook 2 additional minutes.
Remove from heat and stir in the remaining 2 c of blueberries and the butter. Pour into the prepared pie shell.
Refrigerate for at least 6-8 hours or up to one day before serving.