Fresh blueberries are one of my favorite parts of the sweet summertime. Luckily, my grandmother has a friend that has rows and rows of blueberry bushes, but she does not like blueberries! That’s okay cause we don’t feel bad for taking them!
So last Saturday was picking day. My mom, grandmother, friend (Anna), and I woke up at 6am in order to beat the heat. We were successful in avoiding the heat, but we could not elude the rain. We got soaked!! It was completely worth it- my mom and I came home with 2 gallons of beautiful, fresh blueberries.
So obviously as soon as I got home, I began to research blueberry recipes. I got stuck on this one and decided it was the way to go. I found it on kraftrecipes.com. It was very simple to make, and MOUTH WATERING to eat 🙂 the lemon blueberry mix is a fabulous combo. It is not rich at all….so beware- it could easily be eaten in one sitting. At least for us it could. Me and Lisa ate 1/2 the pie in probably 15 min. oops. 🙂
Here it is!
7 Tablespoons butter, divided
50 Nilla Wafers finely crushed
4 cups fresh blueberries, divided
1/2 cup + 1 Tablespoon sugar, divided
3/4 cup cold water, divided
2 Tablespoons cornstarch
Zest and juice of 1 lemon, divided
3/4 cup boiling water
1 pkg (3oz) JELL-O Lemon Flavor gelatin
1 tub (8oz) COOL WHIP Whipped Topping ,thawed, divided
Heat oven to 350°F.
Reserve 1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.
Meanwhile, combine 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water in saucepan. Bring to boil, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice; stir remaining zest and juice into blueberry mixture. Pour into crust.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to remaining 1/2 cup cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk 1 cup COOL WHIP into gelatin. Refrigerate 15 min. or until mixture is thick enough to mound. Stir in 1-1/2 cups of the remaining blueberries; spoon over layer in crust.
Refrigerate 4 hours or until firm. Top with remaining COOL WHIP. Toss remaining blueberries with reserved lemon zest, juice and sugar; spoon over pie.
Have Fun 🙂