There’s just something about fresh blueberries and they are in season right now. Chances are you have a neighbor, friend or family member with a blueberry bush that would be glad to share some of his harvest with you. Even if you don’t these delicious blue berries can be had at a bargain right now at local grocery stores, farm coops and farmers markets.

One of my favorite ways to eat fresh blueberries is in a pie. Let me share not one but two of my favorite blueberry pie recipes with you. Of course you don’t have to make your pie right away. Freezing is always an option. Here’s are some tips on how to freeze blueberries.

Fresh Blueberry Pie – Traditional

• 3 cups blueberries
• 3/4 cup water
• 1 tablespoon butter
• 1 cup sugar
• 3 tablespoons cornstarch
• dash of salt
• 1 teaspoon lemon juice
• 1 pie crust

Start by baking your pie crust and allowing it to cool.

Pour 1 cup of the fresh blueberries and the water into a heavy saucepan. Bring it to a boil and cook for about 4 minutes. Your blueberries will start to fall apart at this point. Add the butter. Slowly stir in the sugar, cornstarch and salt.

Continue to cook the mixture over low heat, stirring constantly until it begins to thicken. Take the pot off the stove and add the lemon juice. Pour the remaining blueberries into the cooked mixture and gently fold them in. Pour everything into your pie crust

This pie is great with a bit of sweetened whipped cream or some vanilla ice cream on top.

Blueberry Streusel Pie

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