The Easiest and Best Fresh Blueberry Pie
Beth sent me this delicious recipe for Blueberry pie with some very nice pictures too. Yummy. You should know that before Beth was the cook, her mother was the cook, and this is the recipe her mother used to bake this delicious blueberry pie when Beth was growing up. No wonder Beth is such a great cook!
So, are you enjoying the Olympics? They’re awesome don’t you think? Go Michael Phelps! Go Dara Torres! And while you are cheering for your favorite Olympian, this Blueberry pie can be chilling so you can enjoy it while sitting around the television with your family. Beth tells me that it is fast and easy to make too – hey, sounds like my kind of dessert. Fast. Easy. Yummy.
1) 3/4 cup sugar
2) 2-1/2 Tblspns cornstarch
3) 1/4 tsp salt
4) 2/3 cup water
5) 3 cups fresh blueberries
6) 2 Tblspns butter
7) 1-1/2 Tblspn lemon juice
Begin by rinsing the blueberries and draining them well.
Prick your pie crust with a fork all over. (Of course I had to call Beth – because you see, I am an idiot when it comes to cooking and baking and I wanted to know if she had to bake this pie crust.)
Me: “So, Beth – you bake this thing, right?”
Beth: (laughing) “Yes, you bake it to the specifications on the package while you are preparing the blueberry mixture – or before hand – whatever.”
Me: “You mean you didn’t slave to prepare this shell by hand? I’m so disappointed.”
Beth: “Well, since Mrs. Smith makes a good one, why the hell would I be a slave to a pie shell?”
Me: “I dunno, for baker’s martyrdom?”
Beth: “Susan, go back to watching the Olympics.” (laughing)
Mix the first five ingredients (sugar, cornstarch, salt, water, and only 1 cup of blueberries) together in a saucepan over medium heat.
While your first 5 ingredients are heating in the saucepan, slice a juicy lemon.
And juice it the old fashioned way.
Check on your mixture. Stir and bring to a boil.
Cook until thick and the berries have popped.
The mixture will become dark blue/purple.
Speaking of dark fruit…(Beth, this is becoming an expected addition to your recipes. Just as long as I’m not responsible for making you drink. Ha ha hee hee.)
Remove from heat and stir in the butter and lemon juice.
Then fold in the other 2 cups of fresh blueberries.
Doesn’t this look like Beth slaved to prepare this perfect pie shell? Not. Thank you Mrs. Smith. Oh, and she baked it first. LOL.
Pour mixture into your pre-baked, cooled, Mrs. Smith’s pie shell, or one that you’ve slaved over yourself, or Mrs. Smith’s deep dish or regular pie shell that bakes up great, or one that you slaved over, or Mrs. Smiths, or one that you slaved over, - aw heck, just get the Mrs. Smiths and be done with it.
If you use the deep dish shell, it will give you room to decorate with whipped cream, whereas the regular sized pie shell will fill right to the top.
Now, refrigerate until it is completely firm!
Serve with Vanilla Ice Cream and/or decorate with whipped cream.
In Beth’s case – she chilled it overnight and today, she and her son, Evan, wolfed it down.
Me: “Looks delicious Beth! You mean you didn’t save any for me?!!! Darn. Now I have to make it myself.”
