In this lovely little pie I use frozen wild blueberries from Trader Joe's. Well worth the extra buck over the domestic kind. You get a much more intense blueberry flavor with none of that gritty seed action when you opt for the wild blueberry. Of course I got spoiled on the real wild blueberry as a kid traipsing about the swamps around Ely, MN picking them for pies, muffins and pancakes with my grandmother.
Unlike my grandmother, I don't have a decent pie hand. But I do quite well with building the guts of a pie. Marie Calender's pie shells are the best by far that I have seen, and guess what...no dough to have to get mad at and toss in the trash in a fit of anger when it starts shredding and falling apart. A total win for me. If you can make the pie dough from scratch and have it not fall apart when trying to get into the pie plate more power to you!
- 1 deep dish pie shell
- 12 oz bag frozen wild blueberries
- 2/3 C dried sweetened cranberries (I use craisans brand)
- zest and juice of one lemon
- 1 T corn starch
- 1 C flour
- 1 C brown sugar
- 1/4 C butter - cubed
- 1/2 t cinnamon
In bowl gently toss blueberry, cranberry, lemon juice, lemon zest and corn starch until blended. Pour into the prepared pie shell.
Pour flour, brown sugar and cinnamon in a blow and stir to blend up evenly. Add cubed butter and with a pastry cutter or stand mixer with a whisk attachment blend in the butter to the flour mixture until it resembles coarse sand. Pour over fruit mixture in pie pan.
Bake 400F for 50-60 minutes until topping is golden brown.