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.
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