Red, White and Blueberry Pie

When I was growing up, our 4th of July was wonderful; we all walked downtown to watch the parade. We sat on the lawn of our good friends who had kindly put out muffins and coffee. Back then, the Crankee Yankee would put his young daughter, Adria, on his shoulders to watch the parade.

When the parade was over, we all walked back up to Mom’s and Dad’s backyard to enjoy the traditional 4th of July lunch; grilled salmon, three kinds of salads and Mom’s delicious red, white and blueberry pie (see recipe below).

Red, White and Blueberry Pie

Into a baked pie shell, pour the following filling:

2/3 cups sugar

1/4 t. salt

2 T cornstarch

2/3 cup of boiling water

1 cup of fresh blueberries

Cook, stirring gently, until the mixture boils and becomes clear (about 3-4 minutes). Remove from heat and stir in the following:

2 T butter

1 1/2 T lemon juice

Cool, then fold in the remainder of the pint of blueberries. Cover and refrigerate til cold, but not set. Pour into pie shell. Cover generously with whipped cream. Cover the whipped cream completely with fresh sliced strawberries.

I hope that you enjoy this as much as we did each and every 4th of July!

 

 

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