Dang, they’re cute.
So this recipe is really labeled “favorite” blueberry pie, and it’s true–it really was one of my all-time favorites. I think what makes it so good is that only a little bit of the berries are cooked for any length of time and the rest are put in at the last minute. This is one fresh-tasting pie! It truly is better than any other blueberry pie I’ve ever had.
The big plastic clamshell of blueberries that you can buy at Costco or the grocery store is exactly the right amount. You also need a baked pie shell–make one or use those Pillsbury roll-up ones.
In a saucepan, combine the dry ingredients, a cup of water and a cup of blueberries.
Cook and stir until thick.
Remove from heat and add the rest of the blueberries and a Tbsp of butter. Stir and let cool.
Pour into the baked pie shell.
Refrigerate for a little while until the berries set. It will still be loose, not jelly-like.
You can decorate the whole thing with whipped cream if you have a crowd, or just serve each slice with a dollop. The latter is probably a better idea if you’re not going to eat the whole pie in one sitting.
Nana says you can use frozen blueberries, if you must.