I think that nothing says summertime like blueberries! (Well, ice cream is a close second, but you can just pile the blueberries on French vanilla ice cream and you've got a sure July winner.) A bunch of us Nesties had a small cook out today to celebrate a beautiful summer day in Maine. I brought along a blueberry pie that is just too easy for words. Enjoy while the days are long and the berries are ripe!
No Bake Blueberry Pie
- Graham craker pie crust
- 4 1/2 c. Fresh blueberries
- 1 c. White sugar
- 1/3 c. Water
- 2 Tbsp. Cornstarch OR 3 Tbsp. Tapioca
- Fill graham cracker crust with 2 1/2 c. blueberries. Set aside.
- In a medium saucepot, combine remaining 2 cups of blueberries with sugar, water, and thickening agent (cornstarch or tapioca).
- Heat saucepot over medium to medium high heat, stirring occassionally. Blueberries will begin to break down and create a blue syrup as they cook. Be sure that the syrup does not become too hot or boil, as no one wants burnt pie goo. The syrup will not be entirely smooth- not all the berries will disappear.
- Turn off heat and let blueberry syrup cool. Stir occassionally to allow heat to escape.
- When the syrup is no longer steaming when stirred, pour entire pot of syrup over fresh blueberries in crust. Give a small shake to level filling. Place in fridge to cool. Allow 1-2 hours to cool before serving. Keep chilled until ready to serve.
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