Fresh Blueberry Pie:
Plump And Juicy
Right Off The Vine

A fresh blueberry pie is the result of a few hours in the field picking some fresh blueberries, and then this pie takes a starring role in down-home goodness. For some honest-to-goodness down home healthy snacks you never would have believed you could make, try this version of one of summer's greatest tonight.

(dairy, dye, egg, gluten, peanut, soy, tree nut free)

• One traditional pie crust recipe
• 5 cups fresh blueberries
• 1 cup sugar
• 1/4 cup cornstarch
• 2 T. fresh squeezed lemon
• 1 tsp. lemon zest
• 1/2 tsp. salt
• 1 T. rice milk, for top glaze
• 1 T. sugar, for top glaze

In a large bowl mix the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Stir well until combined. Set aside.
Make one recipe(for a two crust pie) of the traditional pie crust. Roll out dough to a 9" circle. Place into pie plate.Pour blueberry filling into prepared crust. Slit top crust to vent in several places. Brush the top with the 1 T. rice milk and sprinkle with sugar.
Chill in freezer for 30 minutes. Preheat oven to 350 degrees while pie is chilling.
Bake the pie for approximately 60 minutes or until the filling is starting to seep through the slits in pie crust.

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