It's blueberry season in New England and this season's berries seem to be bigger and bluer and juicier than ever. On a hot late July afternoon (I'm not too sure what I was thinking!) I grabbed the boys and told them to get in the car. There are several farms we frequent and we vary them by berry and year... My kids seem to bore easily - even when it comes to fruit picking. We hadn't been to Jones Family Farms since the fall and the views are second to none. xxxxx And so on that hot July day we hopped on board our tractor driven caravan and were driven out to the fields where the blueberries lay. Under fields protected by green netting - to keep the berry-loving birds at bay, we gathered our baskets and picked away. Despite the heat gentle breezes greeted and cooled us. We managed to pick 16 cups of berries. Certainly enough for our pie, some jam and a few other treats as well.

My 14 year old is quite competent in the kitchen and when he puts his mind to it, he can create a masterpiece. He also loves blueberries. And pies. I was quite certain that our pie would indeed be a masterpiece. And as he set to work, requiring no hep or guidance, I poured myself a glass of wine and went into the next room where I rested my feet for a bit. 

Not long later it was ready. And it was delicious. There's nothing quite like a pie (a la mode) on made with fresh fruit on a warm summer evening!

The following recipe was adapted from Jones Family Farms, "Double Good Blueberry Pie." They key ingredient to this pie is the lemon that adds the perfect amount of tartness. 

Ingredients:
1/4 cup of sugar
3 tbs cornstarch or 6 tbs flour (We didn't have cornstarch)
1/2 C water
4 C blueberries (off season, frozen are acceptable)
1 tbs freshly squeezed lemon juice
Baked 9 inch shell - We used Pillsbury pre-made pie crusts.

In a medium sized saucepan mix the sugar and cornstarch, add water and 2 cups of the berries.
Cook over medium heat, stirring until mixture becomes thick, clear. Let it come to a boil then remove from heat.
Add lemon juice, stir well and let cool.
Add the remaining blueberries to the cooked pie crust and top with the cooked blueberry mixture.
Bake in a pre-heated 425 degree oven for 10 minutes, then lower heat to 350 and bake for another 35 minutes until the crust is golden in color and the juices bubble through the vents.
Remove from oven, let cool then chill for about 20 minutes. (This last step is important. If you don't chill the pie will be delicious but very very runny!)