Blueberry Pie

Need I say, use fresh Maine wild blueberries if possible!

And, if you want to sample the gold standard blueberry pie, it can be found at Helen's Restaurant in Machias, Maine.

• Four C blueberries (one quart container)
• 1/2 C granulated sugar
• 4 T cornstarch, tapioca starch, or pearl tapioca
• 1/2 t ground cinnamon
• 1/8 t ground allspice (optional)
• 2 T lemon juice

Rinse blueberries and pick over if necessary to remove stems, leaves, inchworms...

Mix sugar, cornstarch, and spices (mixing at this stage gets the cornstarch and spices evenly distributed)

Add blueberries and lemon juice, stir gently to mix

Put in pie shell. This makes a very juicy pie, so a lattice top is appropriate.

Bake at 425 degrees for 20 minutes, reduce heat to 350 and continue to bake, with a cookie sheet under the pie to catch overflowing filling, until filling gets bubbly and crust is browned (probably another 20 to 30 minutes).

If you're in Machias during the blueberry harvest you may see a supermarket display like this: