3/4 cup (180 mL) sugar
1/4 cup (60 mL) flour
1 tsp. (5 mL) each ground cinnamon and grated orange peel
4 cups (1 L) fresh or frozen blueberries
2 Tbsp. (30 mL) orange juice
1 Tbsp. (15 mL) butter or margarine
pastry for 2-crust 9-inch pie
Combine sugar, flour, cinnamon and orange peel; toss with blueberries. Place in pastry-lined pie plate. Sprinkle with orange juice; dot with butter. Roll out remaining pastry; cut into 1/2-inch strips. Arrange in lattice pattern on top of pie. Moisten edge of lower crust; fold over lattice ends, seal and flute. Bake at 425°F. 10 minutes; lower heat to 350°F. and bake 35 – 40 minutes or until crust is golden and filling begins to bubble.
Purchase fresh berries from your local farmers’ market. Be sure to freeze some for year-round use in beverages and baking.
