I made this pie last summer with blueberries my husband and I picked at Locke’s Fruitful Acres in Decatur. The pie is delicious and I can’t wait until we pick blueberries this summer so I can make it again.

What you need:

• 1 quart fresh blueberries (washed, drained & divided)
• 1 c. water (divided)
• 1/2 c. sugar
• 2 Tbsp. cornstarch
• 1 tsp. lemon juice
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. milk
• 1 tsp. vanilla extract
• 1 (10 in. diameter) baked pie crust

Directions:

• In a small saucepan over medium-high heat, simmer 1 cup of the buleberries with 2/3 cup water for about 3 minutes.
• In a small bowl, whisk together sugar, cornstarch, and remaining 1/3 cup water; add to simmering fruit mixture.
• Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat.
• Add lemon juice. Cool fruit filling in pan.
• In a medium chilled bowl with electric mixer, whip dry pudding mix with whipping cream, milk, and vanilla, until blended and thick, about 30 seconds.
• Spread custard evenly over cooled pie crust in pie pan.
• Place remaining 3 cups uncooked blueberries on top of custard.
• Pour cooled fruit filling over fresh berries.
• Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.

This recipe was found in Deanna House’s column in the Kalamazoo Gazette last summer.