Very Blueberry Pie

Ever been blueberry picking, hot sun beating down on you, pail in hand, picking blueberries, maybe with mosquitoes buzzing around you. Mysteriously, an equal amount of those luscious blue-purple globes found their way to the bucket and to your mouth. And when you bit down on them they squirted their sweet tart juice down your throat and you knew you were eating sunshine. It was like that for me. My grandmother used to take me on an old logging road near her home, and we followed it alongside the little brook that separated her property until we arrived at her secret blueberry patch. There we would eat like two mischievous children, coming come back with with only a brimming bowlful, enough to make a pie.

I love blueberry pie, but so many of them are thick with crust and starchy filling. I'll eat them, can't say no, but if you LOVE blueberries, don't want a lot of ingredients between you and those wonderful globes of goodness, try this Very Blueberry Pie. Nothing but a mound of whipped topping is between you blueberry heaven.

I clipped this recipe out of a grocery store pamphlet some years ago. The recipe instructions call for salt, but it's not included in the ingredient list. I've Goggled the recipe and can't find this precise one so I add a 1/4 teaspoon. Seems to work fine.


Very Blueberry Pie

1/4 cup cold water
5 tablespoons all-purpose flour
1/4 teaspoon salt

4 cups fresh or dry-pack frozen blueberries, rinsed and drained
1 cup sugar
1/2 cup water

1 baked 9-inch pie shell (recipe to follow)

Make a smooth paste with the 1/4 cup cold water flour and salt and set aside.

Boil 1 cup blueberries with sugar and 1/2 cup water. Add the flour paste*** and stir until thickened. Remove from heat and cool.

Add the remaining blueberries. Put into baked pie shell.

Refrigerate. Serve with sweetened whipped cream.

***When I followed these directions, I had a horrid lumpy floury ball that seized in the middle of my blueberries. I stirred and stirred, the mixture did thicken up, but there were unsightly strands of flour throughout. I ended up putting the mixture through a fine sieve and then tossing away a floury mass. The syrup was smooth and thick, but it would've been better if if were thicker. I haven't made this recipe in a while and I don't remember this happening the last time. If you have any ideas how to avoid this in the future, I'd be glad to adopt it. Perhaps the flour/water mixture needed more water?




Because this pie needs one prebaked pie crust, I went to Allrecipes and found Easy Pie Crust and the submitter isn't kidding; this crust is super easy. You make the crust right up in the pie pan you're going to use, pat it around the sides and bottom, and then bake. No rolling out. No extra dishes to wash. It's an acceptable crust, and it worked well. I think a rolled crust is better tasting and has a better texture. This one was kind of crumbly, almost like a cracker crumbly. I reduced the salt and added extra sugar as some reviewers suggested, but I thought it was too sweet. Would I do it again? Perhaps. But if I saw another similar recipe I wouldn't hesitate to try it.