There’s nothing like handpicking your own blueberries in the Newfoundland sunshine and then heading back with blue-stained fingers  to pop the majority in the freezer for future baking sessions, while keeping some out for your favourite recipe … what will it be …. Blueberry Lemon Bundt Cake?  Banana Blueberry Muffins?  Or a good old-fashioned Blueberry Pie!  With taste buds ready, I usually opt for the Tenderflake crust rather than a start-from-scratch pastry!   Here are the ingredients:

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

4 cups blueberries (fresh or frozen)

1 tbs butter, chopped

1 tsp lemon juice

1 egg yolk (optional)

Directions:

Place bottom crust into pie plate.  Combine sugar, flour and cinnamon in large bowl.  Fold in blueberries to coat.  Pour blueberries into pie plate, and sprinkle extra dry mixture evenly over blueberries.  Dot with chopped butter and sprinkle lemon juice on top.

Place remaining pie crust on top, seal and flute edges (or go for the extra effort and do the lattice top!)  Whisk an egg yolk in a small bowl, and brush lightly on top of crust.

Bake in 400 degree oven for 45 minutes or until juices begin to bubble, removing foil shield about 1/2 way through baking time (it helps the crust not become too brown).

Cool completely before cutting – the pie will hold together much better if allowed to come to room temperature.  ENJOY!