Have I ever mentioned that I'm not that good at making pie?
Well, I'm not. And the thought of ruining several cups of perfectly good blueberries was not appealing to me, when along came my friend, Jennifer, who shared her Aunt Mary's Blueberry Pie recipe with me.
I'll be honest. I was skeptical about this pie recipe. I had never had a blueberry pie that did not require time in the oven, and I wasn't so sure about the filling stuff. It just seemed too easy.
But I tried it and I gotta say it was good!
So today, in honor of summer and it being too hot to start the oven and in special reverence of blueberries, I give you Jennifer's Aunt Mary's recipe for no-bake blueberry pie. Mmmmmm.
First things first . . . sugar, flour, water, butter . . . cooked in a pan until thickened.
Add some vanilla.
Stir in 3 cups of fresh blueberries.
Put the whole mess into a pie shell. (Jennifer was right--the shortbread pie shells are yummy!)
Refrigerate it for at least 2 hours.
Slice and enjoy!
It really is as simple as that. No rolling out dough for pie crust. No turning on the oven. No bubbling over mess in the bottom of your oven. Just easy peasy.
So if it's hot where you are this weekend, why don't you try this one?
Aunt Mary's No-Bake Blueberry Pie
3/4 C. sugar
3 T. flour
6 T. butter
1 C. water
1 t. vanilla
3 C. fresh blueberries
1 pre-baked pie shell (I used Keebler's shortbread crust)
Mix the sugar, flour, butter, and water in a sauce pan over medium heat until thickened and bubbly. Stir constantly. once it gets going so it doesn't stick to the bottom of the pan. As Jen said, "For a while, you'll think it's not getting thick, but if you stir well, your moment will come."
Take the custard off the stove once it's thick and stir in the vanilla. Add blueberries (I let the mixture cool for a couple of minutes first). Pour mixture into pie shell.
Chill for at least 2 hours. Serve with sweetened whipped cream.