Fresh blueberry pie

Last night I made my first truely summer meal. (Or we could even call it the 1st meal I've really made in a month....it's been a little crazy.)

My favorite summer pasta with basil from Brittany's garden, zuchinni-also from her garden, (can't wait to plant mine!), Laurie's chicken parm recipe, a baguette and blueberry pie.

This is my favorite pie-to eat and to make. It's not cooked, which I love, and mostly, it's super easy. One of those ones I have memorized. If you are not making a flag cake on the 4th, this is a great alternative.

Fresh Blueberry Pie
 -1 pie crust, baked and cooled
-2 pints blueberries, washed 


in a sauce pan over med-low heat mix together:
-1T. each of butter, flour, and lemon juice-then add...
-1/2 cup sugar and
-1 pint of the blueberries
let simmer until the berries start to pop open.


-spread remaining pint of fresh berries in bottom of pie crust and pour cooked berry mixture on top.
-cool in fridge until ready to serve

Serve with barely sweetened whipped cream or vanilla bean ice cream


*tips- poke a lot of holes in the pie crust with a fork before you bake it (or use your fance pie weights). an empty crust tends to shrink quite a bit...and don't over cook.


-make 2....they go fast and leftovers make a delicious breakfast.