The delicious blueberries available this time of year are possible thanks to pollinators. Here in Mississippi we have the Southern blueberry bee to help, along with many others.
Some friends had us over Monday night, and invited us to pick blueberries to take home with us. I've been in blueberry heaven ever since.
Here is my favorite recipe for blueberry pie, from Frances Barham's cookbook, recipe by Kim Latham.
Crust for a double crust pie
2 Tbsp. lemon juice
3 cups blueberries (you can use frozen if needed)
2/3 cup sugar
3 Tbsp. cornstarch
1 Tbsp. margarine (I've used butter, and tend to use more than 1 Tbsp. -- I dollop generously!)
Sprinkle lemon juice over blueberries. Mix sugar and cornstarch together, then stir into blueberries. Put into pie crust. Dot with margarine. Cover with top crust and cut vents in the crust. Bake at 400 degrees for 50-60 minutes or until the filling bubbles and the crust is golden brown. **You may want to put a cookie sheet on the rack underneath to catch any juices that overflow. Or, you can be like me, and get to clean your oven. ;-)
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