I love to bake homemade pies during the winter season. Here’s the recipe I use from Oregon Fruit Company, but I add a few of my own tweaks too!

INGREDIENTS

2 cans Oregon Blueberries, 1 can of Oregon Cherries. I add one cup of fresh blueberries.
6 T sugar (more or less according to your preference)
3 T cornstarch  (I like to use Tapioca beads instead)
2 T lemon juice (optional)
1 T butter or margarine (optional)
Pastry for a double crust, 9-inch pie

INSTRUCTIONS

1. Preheat oven to 400 F.
2. Drain the berries and reserve the syrup from one can. Stir the blueberry syrup into the combined mixture of the cornstarch and half of the sugar.
3. Cook over medium heat, stirring constantly until thickened. Gently stir in remaining sugar, blueberries and lemon juice. Let stand while preparing pastry.
4. Line a 9-inch pie pan with pastry and fill with fruit filling. Dot with butter or margarine. Adjust top crust on pie, cutting slits for steam to escape, and seal.
5. Bake for 30 minutes or until filling is bubbly and crust is golden brown.