Nah, I'm not really gonna show pictures of me eating a whole pie . . . but if it were this pie, I know I could do it.
It's refreshingly light and yummy and sooo good. If any of you still have access to fresh blueberries from your garden, or wild ones you can pick, or (what the heck) buy in the store, you should give Freshy's Blueberry Pie a try.
I got the recipe from a gal I worked with about (oh, dear!) forty-some years ago. (Ya know, I don't have a problem with my chronological age - I suppose 'cause I don't feel any different than I did in my thirties - but when I mention something that happened thirty-five or forty years ago, and I was already an adult at the time . . . well, that just cannot be. But it is . . . gulp. Sigh.)
Back to the pie.
I asked my co-worker who "Freshy" was. She replied that she had no idea; it was just the name of the recipe when she got it. So there you go.
Let's get to it.
Start with a baked and cooled pie shell.
In a saucepan, combine 3/4 cup sugar, 2-1/2 tablespoons cornstarch and 1/4 teaspoon salt.
Blend in 2/3 cup water and 1 cup fresh blueberries.
Bring to a boil and cook, stirring constantly until very thick.
Remove from heat and stir in 2 tablespoons butter and 1-1/2 tablespoons lemon juice. Put mixture (still in saucepan) in refrigerator for about 20 minutes to cool.
Then add 2 cups fresh blueberries, mix gently to blend well and back into the refrig it goes for about one hour.
Beat one cup whipping cream until it starts to thicken. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Continue whipping cream until very stiff.
Spread one-half of whipped cream over bottom of pie shell. Top with berry filling from refrigerator.
Garnish around the edge with the remaining whipped cream and put back in refrig to chill for one to two hours before cutting and serving.
What a small, little slice.
It will disappear in a few seconds flat.
But what's to stop me from having another small slice?
(Too bad nobody's here to chronicle me eating a whole pie.)