<p>Blueberries, freshly whipped cream, and raspberry sauce for a red, white and blue dessert that was sooooo good. (Yes, I am disgustingly proud of myself).</p>
<p>kitty, I take no credit for that recipe, only for eating it!!! Enjoy it! I made a blueberry pie too, but the lazy way. Yesterday, I finally defrosted the pie crust from Trader Joe’s. I never tried it before, but I read the wonderful reviews. I thought that pie crust was very good too. I used the filling from that blueberry recipe, but I topped it with a pudding glaze (I mix a box of vanilla pudding with water and cook til it is a syrup consistency and then pour it on top. It then gels in the fridge. My grandmother put this glaze on her fruit pies, so I picked up that secret from her. It is simple and makes a pie look good and I like the taste. It is very simple and quick to prepare).</p>
<p>Oh… my…goodness! It is SO good. Now I made a few changes. I used minute tapioca instead of the corn starch (I used 1/4 cup as the tapioca box suggested). And I did the crumb topping, although it didn’t come out like a crumb topping. I don’t know if I did something wrong, but it was not the crumb topping I was expecting. It came out as a shortbread topping and that really makes it. You have the tartness of the blueberries and the sweetness from the “shortbread”. If I was using a plain pastry topping, I would add more sugar to the berries.</p>
<p>Thanks for the recipe nem! I’ve already had 2 pieces and am ready to go back for another!</p>
<p>Well, D already had a piece. H won’t be home until very late as he is picking up S at the airport and his flight doesn’t land until 11:20. Wonder if they will spot the pie and if there will be any left in the morning!</p>
<p>1sokkermom ~ how cool! My grandfather was a farmer who lived in upstate NY and his main crop was blueberries. I can remember picking and eating them right from the field. Guess that’s why I love them so much!</p>
<p>thank you for the Worlds Best Blueberry Pie recipe. I made it today with the crumb topping. No one would let it cool. 1/2 gone already and i took some to my sisters. Delicious!!</p>
<p>milkandsugar ~ did your crumb topping come out like a crumb topping, lol? I’m still wondering if I did something wrong, although I loved the way it came out!</p>
<p>I made sour cherry pie this weekend as the farmer’s market had them. I’ve never made a cherry pie from scratch before. It was troublesome, but wow was it good! For the crust I used the recipe Cooks Illustrated has been touting that uses an inordinate amount of butter and shortening and vodka. It’s excellent, super flaky, but you have to chill it multiple times which drags out the timing. OTOH, it’s the best food processor pie crust I’ve ever had. Maybe the best pie crust I’ve ever had.</p>
<p>kitty56,
I used my food processor to make the crumb topping. I think I processed it too much that it came out looking like cookie dough. So I had to crumple it over the berries. It did not look like typical crumb topping. However, whenever I have ever made a crumb topping it has always called for brown sugar instead of regular sugar, so I 'm not sure if that had anything to do with it.
But it still came out looking wonderful and tasting delicious.</p>
<p>Do not wash before freezing. I bag them in 4 C (pie size) batches. I cook with the frozen berries or use them for smoothies; have never just eaten them out of hand…wonder why? I guess I assume they will be a bit mushy.</p>