Here in the Eastern United States, the fresh blueberry season has come to a close, but if you’re an avid blueberry lover, you have plenty stockpiled in the freezer. Chin’s recipe takes advantage of the frozen blueberries available most of the year and is an easy go-to pie without a lot of fuss. Dress it up with ice cream (the photo shows Breyer’s Very Berry Cobbler ice cream) or whipped cream if you like, but nobody ever turned down his blueberry pie. I’ve even been known to have a slice for breakfast. Or as an afternoon snack with ice cream. It doesn’t last long at our house, and even better, nobody has keeled over yet after devouring a second helping. Enjoy!
- pie crusts for lattice top pie
- 5 cups frozen blueberries
- 1/3 cup flour
- 1/2 teaspoon sea salt
- 1/3 cup real maple syrup
- Prepare bottom crust and lattice pie crust strips and set aside.
- Place frozen blueberries in large bowl.
- In separate bowl, mix flour and sea salt together.
- Add flour mixture to blueberries and toss together until blueberries are well-coated.
- Add maple syrup and toss again.
- Evenly spread pie filling mixture in bottom pie crust.
- Place lattice strips on top of pie filling and weave together in lattice pattern, leaving a one inch overhang at both ends of the strips.
- Tuck each of the lattice strips overhang under the edge of the bottom crust and crimp to seal.
- Place pie protectors around the edges to keep the crust from over-browning.
- Bake at 375 on center oven rack for 60-70 minutes or until crust is golden brown and juice is bubbling.
We used amber maple syrup from northern New York.
Prep time listed does not include time for making the pie crusts.