For families of freshman college students, Labor Day weekend often signals the first time the college kids “come home for the weekend.” Such was the case for our granddaughter Tory. Since her family lives close to us, we invited them to our house for supper Saturday evening. It was fun to catch up on the “new life” of our college student!
As I often do, I chose a “comfort food” meal for the evening:
- Baked Ham
- My Homemade Macaroni and Cheese
- Lemon-Almond Green Beans
- My Homemade Tender Dinner Rolls
- Homemade Fresh Blueberry Pie with Vanilla Ice Cream
Everything was a big hit! As my husband and I were devouring the leftover pie this afternoon, I decided I should share the recipe:
Barb’s Homemade Fresh Blueberry Pie
4 c fresh blueberries
3/4 to 1 cup sugar
3 T flour
Mix flour and sugar together.
Put blueberries in saucepan and add the sugar/flour mixture.
Cook slowly until thickened and bubbly (stirring gently).
Prepare two pie crusts (use Crisco Never Fail Pie Crust recipe, found under the Featured Recipe tab). Pour the filling into the bottom crust. Dot with butter. Add top crust. Poke with fork for steam escape. Sprinkle with coarse sugar. Bake at 375 degrees for 45-50 minutes (adding crust shield last 10 minutes to prevent edges from getting too brown).