
Another thing I loved about Washington was the berries growing wild all over the place. There were farmers markets everywhere we went with fresh, tasty produce. Peaches and blueberries were in season, so we happened to come home with some. Actually 4 flats of berries for freezing. But before I froze all of them, I made this yummy pie.
Here's the recipe I found:
INGREDIENTS (
Nutrition)
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
1 Tbl cornstarch
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar, cornstarch, and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.