Here it is again, the FAVORITE blueberry pie. My childhood favorite and to me, what always signals the beginning of summer. I don’t make it often, but every time I do, I remember just how much I like it. And then I remember helping make it in Nana’s kitchen, or sharing it on the back deck with the rest of the family–everyone with big happy blue smiles. Seriously the best.
Also the best? This picture of Nana fishing.
This recipe is one of the first Nana recipes I ever posted. The pictures were atrocious, and I’m not sure these are all that much better. One thing is clear: There is no way–NO WAY–to get a piece of this pie out of the pan and have it look attractive. It’s a very fresh pie with very little in the way of thickener–so it kind of spills out. Not very photogenic but man, it tastes great.
Last week I was in Chicago and I got to make Nana’s blueberry pie with my little cousins. I like cooking with kids. It is no longer a chore, it’s fun. Well, it was all fun and games till we cooked the pie crust and the dog jumped on the counter and ate it. Luckily we had a back up.
I think this pie tastes so fantastic because the berries still taste super fresh–not cooked down. You only cook half the berries till they ‘pop’ and then you toss the rest in. We traditionally serve it with whipped cream but you can do whatever floats your boat.
Also, hopefully you have better whipped cream decorating skills than I do.