4 C. Blueberries (from assorted farmer's markets and stores)
1/2 recipe pie crust
1 tart apple, grated (unseasonable, but helps it keep it's shape)
3/4 C sugar
2 T flour
1 t lemon or lime juice
lemon zest (optional)
1 T cinnamon (optional)
Roll out pie crust and fit into pie pan. Preheat oven to 400*.
Mix blueberries with grated apple, flour, sugar, lemon juice and optional cinnamon or lemon zest. Pour into prepared pie crust. Top with another pie crust and flute edges. Prick with fork to allow steam out and bake 40 minutes or until lightly browned.
Notes: Do not leave out the apple which helps the pie bind together. Otherwise you will need to add tapioca or corn starch which changes the texture and flavor.
I used half whole wheat and half all purpose for the crust which made for a much denser but flavorful crust. Some people get fancy by brushing egg white or sugar on the crust, some like an intense lemon flavor, some like cinnamon. Great use of our spring bounty of blueberries!