After years of experimenting, I have decided this is my favorite blueberry pie recipe.


    Temperature: 425 F for 15 minutes, then reducing to 375 F

    Baking Time: 40 minutes

    Yield:  1, 9 inch pie


    1 recipe for double crusted pie, see pie pastry this issue of Bytes

    2 pints fresh or frozen blueberries

    3Tablespoons cornstarch

    1 Tablespoon flour

    1/3 cup light brown sugar or to taste

    1/3 cup white sugar or to taste

    1 teaspoon zest of orange

    2 Tablespoons fresh orange juice

    2 Tablespoons Cointreau or other orange based liquer such as Triple Sec

    ½ teaspoon salt

    ½ teaspoon each ground cinnamon, freshly grated nutmeg and ground coriander


    1. Preheat the oven to 425 F.  Prepare pastry and roll out half of it and place in bottom of pie tin.
    2. Using a large bowl, combine the remaining ingredients and pour into the pastry lined tin.
    3. Top with the second crust or use a lattice crust.  Brush the top crust with a bit of milk and sprinkle with sugar if desired. Bake in a preheated 425 oven for 10 minutes, reducing the heat to 375 F and baking for an additional 40 minutes or until a sharp knife inserted yields soft berries.  Cool and serve as desired.

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