Fresh Blueberry Pie

It was cool this morning, so I turned the oven on and did some baking. Had to make my beloved lemon berry cake, and decided to bake a few pie crusts to try a new "no bake" fresh blueberry pie.

Yesterday morning, I threw myself together and headed out to a local blueberry patch at 7 a.m. Had to beat the crowd. No kidding. The patch opened at 7:30, and I thought I was doing good by getting there at 7:20. Well the road was already lined with cars. Last Saturday, opening day, the patch was picked clean. So, after being closed for a week to let the berries ripen, we enjoyed two hours of picking and a lot of socializing.

Recipes were being exchanged through the bushes! One woman yelled, "try the fresh blueberry pie from the Fannie Farmer cookbook". Well since I didn't have the cookbook, she just rattled off the ingredients. And you really don't need the cookbook, this is just so easy.





Deb's Fresh Blueberry Pie (no bake)
8" baked pie shell (use your favorite recipe) I use the recipe that came with my food processor
4 cups fresh blueberries
1 cup sugar
3 1/2 TB cornstarch
1/4 teaspoon salt
1/4 cup water
1 TB butter

In a medium saucepan, mix two cups of fresh blueberries with cornstarch, sugar, salt and water. Cook over medium heat until mixture has thickened. Remove from burner, add butter and let cool.

In the baked pie shell, put remaining two cups of fresh berries. Pour the blueberry sauce over it. That's it.

Can serve with whipped cream, but it's wonderful plain. I will make this again and again.

Kick-off to Summer BBQ Event

Let's have some fun and Kick-Off Summer with a BBQ on the weekend of June 13-14. Be sure to tell all your fellow blogger friends about this event so everyone can participate.

Grab the BBQ picture at the top left of my blog (or below), and display it in your post on June 13 or 14.

Take as many photos of your meals, tableware, grills, grilling utensils, backyard/patio, and post your recipes. We'd love to have some new recipes for summer get togethers! So share away :-)

Disclaimer: We are a group of friendly and funny women, who enjoy cooking and have a "dishease". Yes, we love dishes, and share them on our blogs. We'd love to see yours too!

If you'd like to participate, my post will be up Saturday, June 13th by 9PM and you can add your 'Kick-off To Summer BBQ' post through Mr. Linky. See you then, and thanks for participating.

Filled Strawberries

In honor of Memorial Day Weekend, you might need a quick and easy dessert to bring to a party.



Filled strawberries taste just like mini cheesecakes to me, and I am always happy to bring this signature dish to a party.

You may have seen these before, the recipe is adapted from Martha Stewart. I added a blueberry to give it the red, white and blue theme for upcoming Memorial Day. The strawberries were huge, so it was a double delight!

Filled Strawberries
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8 ounces room-temperature cream cheese
1/2 teaspoon pure vanilla extract
2 TB tablespoons confectioners' sugar
12 strawberries

Whip room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 2 TB confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350°oven until golden-brown, 3 to 6 minutes; arrange slices over filling.



Thanks for stopping by!