From Blueberry Hills Farms
Picking blueberries at Blueberry Hills Farm in Manson, WA is a summertime foodie tradition here in the Lake Chelan Valley. The last day of picking at Blueberry Hills was Labor Day, but if you’ve any left of your blueberry bounty, here’s an easy recipe to enjoy the fruits of your blueberry picking labor. (Oh, and if you haven’t any left, Blueberry Hills keeps them in the freezer just for you, available in 5 lb bags.)
As Kari from Blueberry Hills (aka Blueberry Kari) says, “We’re farmers and like life simple, so we don’t do nuthin’ fancy—just down-home, scratch country cookin’. This pie filling is a wonderful example of that. Mom uses it in her award winning pies, but it also tops the Blintzes, Danish Yeast Waffles & Ice Cream Sundaes we serve in our restaurant.”
Now it’s your turn to give this simple Lake Chelan-inspired recipe a go!
- 4 cups blueberries
- 1/3 cup cornstarch
- 1 cup sugar
- 1/4 cup lemon juice
Preheat oven to 350º.
Mix berries, sugar, and lemon juice in a heavy saucepan. Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool. Gently pour into unbaked pie shell. Add a “dab” of butter to prevent foaming. Cover with top crust & flute edges. Brush with egg wash & sprinkle large sugar crystals over the top. Bake at 350º for about 25 minutes or until crust is golden brown.