♦ MAKES 1 Pie

• 2 tbsp Sun Orchard Lemon Juice
• 2 tbsp cornstarch
• 2/3 cup sugar (adjust according to the sweetness of berries)
• 2 1/2 cups fresh or frozen blueberries
• ¼ cup water
• ¼ tsp ground cinnamon
• ½ tsp vanilla extract
• One 9″ pie crust (plus one for top, if using)

In a heavy medium saucepan, whisk together cornstarch and sugar until combined. Add the water, blueberries, vanilla extract, and lemon juice. Cook over medium heat, stirring frequently until thick.

Remove from heat and cool before filling the 9″ pie crust. Cover the pie with another crust. Preheat oven to 425°F and bake for 35 to 45 minutes, or until golden brown. Serve with lemon curd or vanilla ice cream!

Switch out the top pie crust with a streusel crumble.