Can you believe it’s August? How does summer always seem to fly by too fast? Thankfully, living in San Diego our summer tends to continue well into everyone elses fall, sometimes making reappearances in the winter as well. Oh, there are so many things I love about summer… the beach, vacations, bbqs, lemonade, camping, berries…
I was watching the today show one morning (actually every morning) and Martha Stuart was there whipping up all sorts of berry tarts and pies. They looked so good and easy, I just had to make one. I really love blueberry baked goods. These scones are still close to perfect for me. I think it’s actually been years since I last made a blueberry pie and the last one wasn’t even close to as good as this pie. This will rock your world (dramatic? not really). The key is cooking half the berries and letting the other half be fresh. The graham cracker crust is absolutely delish and gives it the perfect crumbly addition. And the best part? This recipe is SO SO easy! So if you wanna make a desert this week, this could be a great one. The only thing that takes time is letting the cooked berries cool but that doesn’t require you to do anything at all but wait… paint your toenails, take a nap, read, chase your toddler around the house… 🙂
Sadly, J had a cold when we ate this with our friends so he couldn’t even taste it! He’s been super distressed about how he missed out so we have a slice of pie in the freezer just waiting for him to get his taste back along with a promise to make another pie before all the good berries disappear.
Recipe from Baked Bree
First you have to make the graham cracker crust…
2 cups of graham cracker crumbs (I just put my graham crackers in the blender until they were super fine)
3 Tablespoons sugar
7 Tablespoons melted butter
Mix all together in a bowl until crumbly and well mixed. Then press into the bottom and sides of your pie or tart pan. Bake for 9-12 minutes at 375F. Let cool completely.
6 cups fresh blueberries
1 teaspoon salt
1 1/2 cup sugar
1/2 cups water
6 Tablespoons cornstarch
2 Tablespoons butter
2 Tablespoons lemon juice