Mostly Blueberry Pie

I love the fruit I can get here in Mississippi during the summer months.  It's like the silver lining in a most hatefully humid and hot summer.  I get strawberries from Mayhew Tomato farm, wild blackberries picked by the dam, and blueberries and muscadines from the Robertsons.  Thanks to a most wonderful couple in our ward, I am blessed to have hundreds of blueberries stocked in my freezer and though we do ration them. . . we still enjoy a great blueberry pie or cobbler.  

This is a yummy blueberry pie recipe that I found online and modified.  The thing about it is that it's not too runny and it doesn't require much at all!

¾ cup sugar

2 tablespoons cornstarch

½ teaspoon ground cinnamon

½ cup water

2 ¾ cups blueberries (or just 2 cups blueberries)

¼ cup blackberries

1 tablespoon fresh orange juice  (or lemon)

double pie crust

Prepare double crust.

Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Once filling starts to bubble, remove from heat and cool Once cooled add the berries and orange juice.

Preheat oven to 425 degrees F.

Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!