Over the holiday weekend, I was able to visit my family that lives in Georgia. One of my cousins graduated from High School in the spring, and I wasn’t able to make it there for that, so I promised her a visit. I actually lived with them for almost a year in Georgia, so we are very close and needed some quality time!
Mimi is the oldest of four; Wa is 17, T is 12, and JoJo is 4. (Note that I am using JoJo’s nicknames for all of them because they are just too adorable!) Mimi was the first of our family’s second wave of babies. (I am the eldest of the first wave.) Mimi was the first baby I held and I loved her from the moment I knew she was on the way. She is the little sister I never had, and I love her to pieces!
When I think of Mimi, I think of one thing…BLUEBERRIES! Since she was a baby, this kid loved blueberries. And, lucky for her, our Nana makes the BEST blueberry pie. I have made this pie with all of the kids, except JoJo, so this visit was her turn at helping!
JoJo and I made doubled the recipe and made two pies, one of which was eaten completely by Mimi and T (but mostly Mimi)!
I told you this girl loved her some blueberries! This pie couldn’t be easy, but it is so fresh and delicious; perfect for the summertime!
Nana’s Blueberry Pie
Makes 1 pie
1 Quart blueberries
1 Pie Shell
1 cup sugar
3/4 cup water
5 tbsp flour
Pinch of salt
Bake the pie shell per the package instructions. Feel free to use your own crust, but this makes it so easy!
In a medium saucepan, place 1 cup of the blueberries, the sugar, and ½ cup of water. Bring this to a boil over medium heat.
In a small bowl, whisk the flour, salt and remaining ¼ cup of water until it forms a smooth paste. Temper the flour mixture by adding about a ¼ cup of the hot blueberry liquid to the paste. Once incorporated, add the paste to the sauce pan and return the mixture to a boil until it thickens to a jelly like consistency.
Remove from the heat and let cool completely.
Once cooled, stir in the remaining fresh blueberries. Transfer the filling to the pie crust and refrigerate for about an hour.
Top with fresh whipped cream or ice cream! Or eat it directly from the pan like these two….