A visit from my college roomie of years ago last weekend was a treat – especially when she pulled out a box full of 20 pounds of fresh Michigan blueberries!!
This Iowa farm girl had never seen that many blueberries in one place at one time before.
I almost hyperventilated!
We feasted on blueberries all week – fresh blueberry muffins, blueberries in our cereal and my favorite- blueberries over ice cream!
For a special treat, Dagmar discovered a recipe for Fresh Blueberry Pie in my recipe file that I had cut from a magazine years ago.
We enjoyed it for Sunday lunch – I’m so glad I kept it all these years! It was just sweet enough and the blueberry flavor really came through.
My pie ended up a little juicier than I wanted, but it tasted wonderful!
Fresh Blueberry Pie
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries (divided)
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 – 9 inch pastry shell (baked)
Combine sugar, cornstarch, salt and water in a saucepan over medium heat. When the mixture is smooth, add 3 cups of blueberries. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly.
Remove from the heat and add the butter, lemon juice and remaining berries. Stir until the butter is melted.
Cool and pour into the pastry crust.
Refrigerate until serving.
Wonderful with a scoop of vanilla ice cream!