If you’re able to get your hands on some fresh or frozen wild blueberries from the Northeast, this recipe (courtesy of Candy) is the perfect way to showcase both their intense flavor and deep color. Chock-full of tiny wild berries, when you cut into the pie, “it almost looks like caviar.” (Note: this recipe doesn’t work well with the usual big, cultivated blueberries.)

1 unbaked 9” piecrust
4 cups wild blueberries
2/3 cup sugar
4 T flour
1/2 tsp ground cinnamon
pinch salt
1 cup heavy cream

Preheat oven to 400 degrees. Place blueberries in crust in pie plate. Mix together remaining ingredients and pour over berries. Bake 35-40 minutes. Cool before slicing.

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Wild Blueberries

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