Not so much historic, but really good comfort food, blueberry pie, blueberry foole – you can’t go wrong this time of year.  My favorite recipe is so simple you can whip one up in just a few minutes.  It’ll take you longer to juice the lemon than to mix the pie.

2 pints berries – you can use frozen and thawed berries if you like, 7 Tablespoons cornstarch, 3 Tablespoons water, 2 Tablespoons freshly squeezed lemon juice, 2/3 cups sugar, 1 unbaked pie crust.  Optional:  1/2 tsp. cinnamon and 1/4 tsp. allspice.

Put berries in a collander and wrinse, let drain well.  Combine the sugar, cornstarch, and spices.  Add the lemon juice and water and stir well.  Put the berries into the crust and drizzle the sugar mixture evenly over them.  You can top with a crust or with the following crumb mixture.  Bake at 375 deg. for 45 min. to 1 hour – until berries are bubbly and top crust or crumb topping is browned.

Crumb topping:  1/4 cup sugar, 1/2 c. flour, 1/4 cup butter.  Use a pastry blender and combine well – mixture will be lumpy.  Sprinkle over the filling and bake as above.

Berries in the crust ready for the sugar mixture

Sugar mixture drizzled over the berries, ready for the top crust

Crumb topping on, ready for the ovenHot bubbly, golden brown, ready to enjoy