Seriously. Posting about pie is *not* one of the 18 items still left on today's to do list. Nor is it one of the 32 things already listed on tomorrow's to do list. Posting about pie just isn't high on my list of priorities here. And yet here I am posting about pie.
But it's a damn good pie! Like blueberries? Then you really need to try this fruity little delight. Not kidding one bit here.
I made this for Rich for Daddy's Day. He *loves loves loves* blueberries. Like the rest of the crew. Except for me, that is. I can take them or leave them. But I can't leave this pie.
Added bonus #1--super duper easy! Added bonus #2--does not require having the oven on for long periods of time in the summer heat.
First, put 30 gingersnaps and 2 tablespoons of sugar in the blender. Blend until you've got fine crumbs.
Put the crumbs into a 9" pie plate. Melt 5 tablespoons of butter. Pour it into the crumbs and stir until the crumbs are moistened. Press the mixture into the bottom and up the sides.
Bake crust for 8 minutes at 375 degrees. Cool on wire rack.
Meanwhile, dissolve 2 tablespoons of corn starch in 2 tablespoons of cold water in a large heavy saucepan. Add 3 cups of fresh blueberries and 1/2 cup of sugar.
Heat over medium high heat, mashing your blueberries against the side of the pan with your spoon (or cheat and just use a potato masher like I did). Bring to a boil, then continuously stir while it boils for a full minute. Remove from heat.
Stir in three additional cups of fresh blueberries. (Don't crush these ones.)
Pour into your crust and chill for several hours.
Eat a huge slice of it, and don't even bother feeling guilty.
On a side note: Is it even possible to see the word "pie" and not think of the lovely Care?