I promise I really intended to take a photo of this pie before it was
half three-fourths eaten and had sat in the refrigerator for a day! But after I cut that first slice, the camera just had to wait! You know that blueberry pickin' trip I told you about a few months ago? Well, the freezer is stocked and we'll have blueberries all winter long! This particular pie was my hubby's birthday pie. I got this recipe from Country Magazine. Yum!
3/4 cup sugar
3 tablespoons cornstartch
1/3 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 (9 inch) graham cracker crust
In a large saucepan, combine the sugar, cornstarch and salt.
Gradually add water, stirring until smooth.
Stir in 2 cups of blueberries. Bring to boil. Cook and stir for 1-2 minutes or until thickened.
Remove from the heat; cool to room temperature.
Spoon remaining 2 cups of blueberries into the crust.
Top with cooled blueberry mixture.
Cover and refrigerate for 1-2 hours or until chilled.