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.
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!
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
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.