Foolproof Blueberry Pie & Watermelon Salad
Made the easiest and prettiest blueberry pie this morning to celebrate Fourth of July! Cooking the filling on the stove saves time and guarantees that your pie will turn out just the way you want it. Because you can taste it along the way, you can tailor the amount of sugar or lemon juice or thickener, rather than waiting for that first slice. I don’t always do this, but it’s a great insurance policy when you’re baking a pie on live television. If you need an easy side dish tomorrow, this watermelon salad will do the trick! Fresh, flavorful, and goes with everything. Happy celebrating!Â

Foolproof Blueberry Pie
Ingredients
- 4 cups blueberries, I used frozen wild blueberries, but fresh is wonderful too!
- 1 small lemon, zested (about 1 tsp)
- 1 tbsp lemon juice
- 1/2 cup sugar, plus extra for sprinkling on top
- 3 tbsp cornstarch
- 1 pinch salt
- 2 store-bought pie crusts, either 1 frozen in the pan and 1 refrigerated roll out crust or 2 of the latter; homemade is best if you have the time and will!
- egg wash, 1 egg beaten with 1 tbsp water, for brushing
Instructions
- Preheat oven to 400 degrees.
- In a medium saucepan, toss together the blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Bring to a simmer to thicken over medium heat. Transfer to a bowl and cool for about 15-20 minutes. Transfer to a prepared pie crust. Use the remaining roll-out crust to cut decorative shapes, such as stars, or cut into strips to form a lattice top. Brush the top gently with the egg wash and sprinkle with sugar.
- Bake for 30-40 minutes, until pie crust edges and topping are nicely browned. Because the filling has already been thickened on the stovetop, there’s no need to wait for it to bubble up.

Watermelon Salad
Ingredients
- 1/4 cup fresh basil, chopped
- 1/4 cup white balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp sugar
- salt and pepper
- 1/4 red onion, thinly sliced
- 6 cups watermelon, diced
- 2 cups strawberries, diced
- 2 small Persian cucumbers, sliced
- 8 oz fresh mozzarella or burrata cheese
- basil, chiffonaded, for garnish
Instructions
- To make the dressing, combine the basil with the vinegar, olive oil, and sugar. Season with salt and pepper. Add the red onion to the dressing to marinate briefly, about 10-15 minutes. Toss the watermelon, strawberries, and cucumbers together with the dressing and onions. Top with the cheese, garnish with additional basil, and serve.