Who doesn’t love a fruit pie? It has all the buttery qualities we love about baked goods, but remains light and fresh from great seasonal fruits. No matter what kind of fruit you’re throwing in the center, the key to a good pie is balance of flavor. You want just as much sweetness as you do tartness.

My Blueberry Blood Orange Pie has it all. Sweet warm blueberries baked into a gooey filling, and tart hints of blood orange to wake up your pallet and savor this pie to perfection.

Recipe

Blueberry Blood Orange Pie

• 1 carton of Blueberries (I hand pick my blueberries at The Berry Patch in Free Union, VA.)
• Pie Crust (Frozen rolled dough is best - I haven’t found a store bought brand that I’m sold on yet.)
• All-purpose Flour
• 1 Blood Orange
• 1 cup of sugar
• A splash of lemon juice
• 3 tablespoons of cornstarch

Directions

1. In a large mixing bowl, combine blueberries sugar and lemon. Stir until mixture is fully blended.

2. Squeeze in juice of half of the blood orange and the cornstarch. Stir mixture again.

3. Roll out pie dough onto a well- floured surface. Transfer to a pie dish and flatten edge so crust sits flat.

4. Pour fruit mixture into the pie crust and spread evenly.

5. Using the second pie crust, cut small leaves out with a paring knife an arrange on top of filling.

6. Crack one egg into a bowl and scramble.

7. Brush egg wash on to pie before placing in the oven.

8. Bake for 60 minutes on 400 degrees. (I generally cover the pie with foil halfway through baking to avoid the top getting overly crispy.)