Blueberry Satin Smooth Cream Pie

Matt's been asking me to pick up fresh blueberries and cherries. "This is when you should buy lots of them. I could eat them all the time when they're fresh like this. And, cherries, too...I love those cherries!"

So, last night, I bought lots of blueberries (2.99 a pint) and decided I'd make a pie. I've never made blueberry pie. I thought I'd just add some sugar and flour and see what happened. Luckily, I flipped through The Good Housekeeping Cookbook, 1963 and found the recipe below.

But, I also bought a big bag of cherries. So, when it came time for dessert, Matt had been snacking on those and passed on the blueberry pie!!! Oh, well, I indulged in 2 pieces!

Blueberry Satin Smooth Cream Pie

Bake one 9-inch pie shell as directed on package.
(Deep dish works well.)Cool completely.

(Sprinkle shell with confectioner's sugar to prevent sogginess.)

Prepare 1 pkg. vanilla pudding & pie mix with 2 cups of milk as directed on package, but add 2 tbps. butter and 1/4 tsp. vanilla or lemon extract.

Pour into bowl, cover surface with wax paper and refrigerate until cold. (If time is short, omit wax paper, chill 5 min. and pour into shell.)

Once cold, beat with a spoon until smooth. (funny, I forgot to do this, no wonder my silk-smooth pie was lumpy - but yummy!!)

For Blueberry topping:

Combine 1 tbsp. cornstarch (I used 2 tbs. flour) and 2 tbsp. sugar. (I added a pinch each of nutmeg & cinnamon.)

In saucepan, add 1 cup blueberries, sugar mixture, 1 tbsp grated lemon rind & 1 tbsp. lemon juice
(I didn't have a lemon and ended up using 3 tbsp. lemon juice to moisten mix)

Cook over low heat, mashing and stirring until it thickens and liquid is more clear. Then, add another cup of blueberries, cool slightly.

Carefully spoon over cooled cream filling in pie shell (mine was thick, so I smeared it as best I could, and left space on the sides to fill-in with piped whipped cream after). Refrigerate until served. Garnish with fresh blueberries.