Freshest Blueberry Pie

Blueberries are not in season around here until August, but the local grocery store had them from out of state on sale so I had to get some to make this pie.

It is the freshest!

And it is one of the highlights of summer.

It is the only recipe I use for blueberry pie and it is quite easy to make.

That's if you have your wits about you, which I highly recommend :-)

What's wrong with this picture?

It is a pretty good picture of a done pie, or so I thought until I realized I never baked the crust first. DOH!

So I scraped the filling out, baked the crust and tried again.

Luckily, the only baking you will do for this pie is the crust.

The filling is 3/4 fresh blueberries and 1/4 cooked blueberry filling.

So good!

Here is the recipe..... It comes from the cookbook For Goodness Taste, page 267, one of the many pages in this cookbook that is splattered and wrinkled. It is a Junior League cookbook and every single recipe in it is fabulous.

Freshest Blueberry Pie

4 cups fresh blueberries, divided

3/4 cup water

1 tablespoon butter

1 cup sugar

5 tablespoons cornstarch

1/8 teaspoon salt

1/8 teaspoon cinnamon

1 teaspoon fresh lemon juice

1 9" baked pie shell*

In a saucepan, cook 1 cup blueberries and water until boiling, then

simmer for 4 minutes.

Remove from heat; stir in butter.

In a small bowl, combine sugar, cornstarch, salt and cinnamon.

Add to hot berries and cook slowly until thick.

Remove from heat; stir in lemon juice.

Combine sauce and remaining 3 cups of berries. Pour into pastry shell.*

Refrigerate.

To serve, pipe a border of whipped cream around the perimeter of the pie (or all over
your piece like I do!)

* Don't do what I did! Bake the crust first! Just a friendly reminder :-)

Enjoy!

AnnMarie xoxo

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