From America to Sweden and Turkey, berries are the highlight of anyone's summer. This is true for Janie Hibler as well, who grew up picking berries in Northern California and presents her impressive range of berry recipes, from berry soups to ice cream, in her book, The Berry Bible.
Recipe: Peak of the Season Blueberry Pie
- Janie Hibler, author and food writer, author of The Berry Bible
From The Berry Bible by Janie Hibler
Combine the sugar, cornstarch, and salt in a medium saucepan. Put the pan over medium heat and add 1 cup of the berries and 2/3 cup water. Bring to a boil stirring constantly until the mixture thickens and turns clear instead of cloudy looking, about two minutes. Remove from the heat and stir in the butter, lemon juice, and the remaining two cups blueberries. Pour the filling into the prepared pie shell and refrigerate until firm, about two hours.
- 3/4 cup sugar
- 2 ½ teaspoons cornstarch
- 1/4 teaspoon salt
- 1 ½ pints (3 cups) blueberries, strawberries or raspberries, plus a handful for garnish
- 2 tablespoons unsalted butter
- 1 ½ tablespoons lemon juice
- 1 baked 9-inch deep-dish pie shell
- 1 cup heavy cream
- 2 to 3 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla
Before serving, whip the cream with the confectioners' sugar and vanilla until stiff peaks form, and spread on top of the filling. Sprinkle a handful of blueberries on top of the whipped cream.