Have you shopped for blueberries lately? I made the pie below this week, and there were the biggest blueberries I’ve ever seen in the stores around here. I’ve always loved blueberries. I remember picking blueberries in Paw Paw, Michigan when I was little. (Paw Paw is apparently the heart of grape and wine country in Michigan. And they have good blueberries.)
We like this pie because half of the blueberries are cooked into a syrup, and half of them are added to the baked pie shell in their natural state. This gives the pie a good mix of firm and cooked blueberries – thus the name, Doublegood Blueberry Pie. (Original recipe passed on to us a long time ago from family friend Joan Sundblad.)
9″ baked pie shell
3/4 cup sugar
3 Tbl. cornstarch
1/4 tsp. salt
1 Tbl. lemon juice
1/4 cup water
4 cups fresh blueberries
1 Tbl. butter
whipped cream (optional)
Combine sugar, cornstarch, and salt in a pan. Add the water and 2 cups of the blueberries. Cook on medium heat until the syrup turns thick and clear. Remove from the heat and add in the lemon juice and butter. Stir until mixed. Let cool.
Add the remaining 2 cups of fresh blueberries to the baked pie crust. Pour the cooled blueberry mixture over the top. Let cool completely in the refrigerator. Garnish with whipped cream when serving (if desired).
Need some pretty BLUE(berry) yarn to go with your pie?
Why not? We always suggest project bags to match your projects. Why not pie to match your projects? Seems reasonable. Here are my favorite blue(berry) skeins this week:
And here are a few pattern options that caught my eye (they’re all shown in blue, too):
Today we have a contest and the winner gets a $25 Loopy credit added to their account!
We’ll do a random drawing next week. To be entered, leave a comment below and answer this question: What is your favorite kind of pie?
Have a great weekend and check back to the blog on Monday for Camp Loopy July news and a Monday Update!