-
1
Begin by rinsing the blueberries and draining them well.
-
2
Prick your pie crust with a fork all over then bake it to the specifications on the package (unless of course you slaved over the making the crust by hand yourself).
-
3
Mix the first five ingredients (sugar, cornstarch, salt, water, and only 1 cup of blueberries) together in a saucepan over medium heat.
-
4
While your first 5 ingredients are heating in the saucepan, slice a juicy lemon and juice it the old fashioned way.
-
5
Check on your mixture. Stir and bring to a boil. Cook until thick and the berries have popped. The mixture will become dark blue/purple. Remove from heat and stir in the butter and lemon juice then fold in the other 2 cups of fresh blueberries.
-
6
Pour mixture into your pre-baked, cooled, Mrs. Smith's pie shell, or one that you've slaved over yourself, or Mrs. Smith's deep dish or regular pie shell that bakes up great, or one that you slaved over, or Mrs. Smiths, or one that you slaved over, - aw heck, just get the Mrs. Smiths and be done with it.
-
7
If you use the deep dish shell, it will give you room to decorate with whipped cream, whereas the regular sized pie shell will fill right to the top.
-
8
Now, refrigerate until it is completely firm! (a good rule of thumb is to chill it overnight).
-
9
Serve with Vanilla Ice Cream and/or decorate with whipped cream. Delicious!
-
10
(This recipe courtesy of my dear friend Beth Sollars - the Singingirl Cooks Gal!)
