Some days my recipe experiments didn’t turn out at all and I was left devastated. I really dislike waste not to mention that the items used in my recipe are costlier than most regular products on the market. But the more I researched the more I experimented the more I learned. I am no longer a novice trying to figure out alternative products. I have a new found confidence in writing recipes. I am very grateful to a couple of friends (I have known since high school) who have encouraged me for a number of years. They have always cheered me on! Thanks, GUYS!! You know who you are!! Their encouragement means the world to me.
My husband’s Norwegian grandmother used to make blueberry pies when we would visit her in the woods in Minnesota. She was an incredible and amazing woman. I don’t think she was afraid of anything. While this is not my husband grandmother’s recipe it is a nod to her. So to all the Bestamor’s out there thanks for being so resilient. This recipe came about after I made a fresh Strawberry Pie and it made me think why aren’t there other pies like it. This pie is full of fresh not cooked blueberries and the texture and flavor is delicious.
*(Bestamor = Grandmother in Norwegian)
Fresh Blueberry Pie
3 – 4 cups fresh blueberries
There are two ways to put the pie together
1) The first way is to add the glaze to the blueberries and stir. Pour the blueberry glaze into the pre-baked cooled crust.
2) Or the second way is to add a small amount of Blueberry Glaze to the bottom and sides of a pie crust. Add the remaining glaze to 3 – 4 cups of blueberries. Stir until well combined. Pour the blueberry and glaze into a pre-cooked and cooled pie crust. Slice and eat Fresh Blueberry Pie