Corn and Blueberry Pie Recipe

Ingredients:

• 2 cups fresh blueberries
• 2 cups fresh corn kernels
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, diced
• 1 tablespoon lemon juice
• 1 pie crust, homemade or store-bought
• 1 egg yolk, beaten
• 1 tablespoon milk
• Whipped cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan, trimming the edges as needed.
2. In a large bowl, combine the blueberries, corn kernels, sugar, cornstarch, cinnamon, and salt. Toss the mixture gently to combine.
3. Add the diced butter and lemon juice to the blueberry mixture and toss again.
4. Pour the filling into the prepared pie crust, smoothing it out evenly.
5. In a small bowl, mix together the egg yolk and milk. Brush the edges of the pie crust with the egg wash.
6. Bake the pie for 50-60 minutes, or until the filling is bubbling and the crust is golden brown.
7. Remove the pie from the oven and let it cool for at least 30 minutes before slicing.
8. Serve the corn and blueberry pie warm or at room temperature, topped with whipped cream if desired.

Verdict:

This corn and blueberry pie is a surprisingly delicious combination of sweet and savory flavors. The juicy blueberries and crunchy corn kernels create a contrast of texture that is satisfying and addictive. The warmth of cinnamon and the tartness of lemon juice add balance and complexity to the filling. The buttery, flaky crust rounds out the flavor profile and provides the perfect vehicle for this unique dessert. Overall, this pie is sure to impress and satisfy your taste buds.

Serving suggestions:

Serve this pie as a dessert after a summer barbecue or picnic. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to cut through the richness of the filling. Or, serve it on its own as a sweet and savory snack. This pie also makes a great breakfast or brunch dish, especially when paired with a cup of coffee or tea.