Tuesday, December 13, 2011

(Wild) Blueberry Pie

Nothing beats a classic blueberry pie. And the Fiddlehead has a great go-to recipe. It's easy and quite delicious. It wasn't a great berry year, and so I used domestic berries from Costco--not quite the same as harvested wild blueberries, but still tasty.

Stir flour, sugar, spices, and lemon juice in with your blueberries and dump into an unbaked pie shell.

Cover with a top crust, bake, and enjoy. Serve a la mode (though it'll be a bit soupy when warm). Or enjoy a room temperature slice for breakfast.

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