When the summer blueberries are so abundant, I love to feature them in a way that doesn’t mask their sweet-tart and tender beauty. And this pie is chockfull of blueberries. A pile of fresh berries is bound together with sweetened berries and just a hint of cornstarch to thicken things up. I prefer this to the sometimes gelatinous pie fillings you often find. And it is so easy to make, its perfect for lazy summer weekends. Because I am not going to fault you for using a pre-made rolled pie crust.
Nutmeg is a wonderful complement to blueberries. The first time I served this pie, I go that wonderful response “what is that flavor – it is so good”. Nutmeg is mysterious and elusive, but adds such a unique twist to a blueberry dessert. You can absolutely serve this pie with lightly sweetened whipped cream (try tangy buttermilk whipped cream) or a scoop of vanilla ice cream.
- Pastry for a 9-inch pie, fully baked and cooled
- 4 cups blueberries
- ¾ cup granulated sugar
- zest and juice of one lemon
- ¼ teaspoon nutmeg
- 2 Tablespoons cornstarch
- 1 Tablespoon butter
- Place 1 cup blueberries and the sugar in a medium saucepan. Zest the lemon into the blueberries and squeeze the juice into a measuring cup. Add water to make ½ cup liquid and add to the blueberries. Stir in the nutmeg and cook over medium-high heat until the berries begin to burst. With an immersion blender, or very carefully in a blender, puree the blueberries until smooth. Mix the cornstarch with just enough water to make a smooth paste, then stir it into the blueberry mixture and cook over medium heat, stirring constantly, until thickened. Stir in the butter until melted. Leave to cool.
- When the mixture is cool, stir in the remaining 3 cups of blueberries and stir to coat. Spread the mixture in the prepared pie crust and chill for several hours.