We are now well into August 2012 and we are harvesting our last variety of blueberries to ripen, the Elliott. The Elliott variety of blueberries has fewer sugars than earlier varieties, thus they are not quite as sweet, but they are still wonderful. They are our absolute favorite blueberry for making a FRESH Blueberry Pie. The flavor of the Elliotts is outstanding, and we like our pie not too sugary sweet so they are just perfect! You may also adjust the amount of sugar in your pie recipes to your liking depending if you use sweeter or less sweet blueberries. Here is a Bowerman family recipe that we have been making for years, and will be for years to come because it is simple and delicious.
Favorite Fresh Blueberry Pie
1 graham cracker or shortbread crust, 9 inch
3 oz box of black cherry jello
2/3 cup sugar
2 1/2 Tbsp cornstarch
1 cup water
3 cups fresh blueberries
Whipped cream or cool whip
Mix cornstarch in the 1 cup water until thorougly blended.
In a medium saucepan over medium heat, add sugar, jello, cornstarch mixture,
and 1 cup of the blueberries. Stir constantly until mixture comes to a
slow boil and blueberries begin to burst. Remove from heat. Place the remaining 2 cups of
blueberries into crust and pour cooked mixture over berries. Let chill
until set. I normally let sit overnight. Top with whipped cream or