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Tuesday, September 22, 2015

Unbeatable Blueberry Pie

Janet Groene’s
Bashful Blueberry Pie
    If you’re shy on time and work space, throw together this oh-so-easy pie. It’s important to chill it thoroughly for easier cutting. Any store-bought crumb crust will do–-they also come in vanilla and chocolate-–but graham cracker complements the berries best. Although almost any flavor jelly will work, currant has piquant flavor and a blush of red to complete the picture.
8-inch graham cracker pie crust
1 pint fresh blueberries
10-ounce jar currant jelly

    Wash blueberries and dry them thoroughly. Chill crust and fill with blueberries. Melt the jelly and drizzle it carefully over the berries. When it cools it’s the “glue” that holds the pie together. Chill thoroughly. Serve as is or with whipped cream. Serves 6.

See more of Janet Groene’s RV-ready recipes at

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