Make a pie! This is my all-time favorite recipe, I've used it for about 5 years. The promise of pie is the only way to get SOME people to agree to go berry picking. This pie is quite effective motivation. Open-Faced Fresh Blueberry Pie adapted (to make it easier!) from Rose Levy Beranbaum's Pie and Pastry Bible Ingredients 9-inch pie crust, unbaked 1 cup frozen blueberries (just take another cup of your fresh berries, and freeze overnight) 3 cups fresh blueberries, rinsed and dried 1/2 cup and two tablespoons water, divided 2 tablespoons cornstarch 1/2 cup sugar 2 teaspoons freshly squeezed lemon juice Pinch of salt 1 1/2 cups whipped cream Make the crust: Follow your favorite recipe for a plain pie crust, press it into a 9-inch pan and freeze for 30 minutes. Preheat the oven to 425°F. Line the pastry with foil and fill it with rice or a tight-fitting pot lid. Bake for 20 minutes. Carefully lift out the foil. With a fork, prick the bottom and sides, and bake another 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. When the crust is done, let cool completely on a rack. Make the filling: Put the frozen berries in a medium saucepan with 1/2 cup water. Cover and bring to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside. When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for 3-4 minutes or until the mixture becomes translucent. Remove pan from heat and quickly fold in the remaining 3 cups of blueberries. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust. Serve with gobs of whipped cream! I usually use frozen berries from the previous season along with fresh berries from the current year. This picture shows how pathetic last year's crop was, compared to the HUGE grape-like berries picked at Graysmarsh Farm in Sequim. It's just embarrassing.