Blueberry Graham CrackerSurprise with Graham

Blueberry pie RFRK style!

Blueberries are one versatile little fruit we love! In a healthy way, berry smoothies are the best in our book. In a more sweet tooth kind of way, we LOVE blueberry pie! Heck pie is the new cupcake so we had at it this year on National Blueberry Day, and here is what we came up with. 

It started with a Graham Cracker recipe we found HERE from our friends over at Allrecipes.com, thank you!

Then we moved on to Mom who brought up this simple, bakeless recipe from her vaults to share with us. No frills, bells or whistles, just a simple blueberry concoction that hit the spot in the late afternoon!

BLUEBERRY PIE

INGREDIENTS

1 - 9 inch pie shell (we used a Graham Cracker crust)

4 cups of blueberries (fresh or frozen)

2/3 cups sugar

3 teaspoons of flour

1/2 teaspoon of cinnamon

1 tablespoon of butter

DIRECTIONS

In a baked 9 inch pie shell, pour 1 1/2 cups of the blueberries. Set Aside.

In a sauce pan mix and cook the following until thickened: remaning blueberries, sugar, flour, cinnamon, and butter.

Cool slightly and pour over uncooked blueberries in the pie shell. Chill. Serve with whipped cream topping (we also had ice cream with ours *not pictured).

*NOTE: We also crumbled extra Graham crackers to put on top of our pie as you will see pictured.

Mixing the Graham cracker crust.

Pressing pie crust mixture in to pie dish.

Final pie before whipped cream.