The holiday season is the perfect time to utilize our frozen blueberries in signature pies. This recipe, adapted from The Baker Chick, is a showstopper. 

Blueberry & Cream Pie

3 cups Josh Pond blueberries

1 cup heavy cream

2/3 cup sugar

4 tablespoons flour

1/4 teaspoon salt

1 tablespoon lemon zest

Method: Pour frozen blueberries into an unbaked pie crust. In a small bowl, mix the heavy cream, sugar, flour, salt and zest. Pour the cream  mixture over the berries. Bake the pie at 400 degrees for 35 minutes.  Let it cool completely and chill in the refrigerator before serving.

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