I’m busy busy working on the cookie e-book and it is so close to being done! Just a little more editing and a bit of formatting, the little boring bits, and it will be available on Amazon for all!
I have to confess, though, that I’ve been letting the vegetable garden steal my focus – it’s just that time of year, the garden laden with fresh vegetables, demanding to be canned or frozen (check out the Cantaloupe Jam I made last week!)
It doesn’t help that my dad, wanting to take advantage of the amazing blueberry season we are having, asked me if I want to go blueberry picking on a Saturday morning and well, we came back with 30 pounds of blueberries! Still not enough!! Kidding. Sort of.
![Raw Blueberries in bottom of crust](https://thelazyveganbaker.files.wordpress.com/2014/09/blueberries-in-crust.jpg?w=300&resize=300%2C200)
![Blueberry Pie](https://thelazyveganbaker.files.wordpress.com/2014/09/filling-in-pie.jpg?w=300&resize=300%2C200)
Anyways, on our way, we get to talking about blueberry pies, and pops asks me if I’ve ever had a “fresh” blueberry pie before. Yes, of course I have, I’ve made countless blueberry pies with raw blueberries in a pie shell and then baked. No, no, no, he says, with raw and cooked blueberries in it. Go on, I say. And he does. Raw blueberries on the bottom and a cooked blueberry topping, and a crust that is pre-baked; it’s amazing. But here’s the kicker. He’s never made it before. This is a pie he had at a local church’s blueberry supper fundraiser. Oh. But, pops says, he’s pretty sure it’s in the Fannie Farmer.
![Slice of blueberry pie :)](https://thelazyveganbaker.files.wordpress.com/2014/09/slice-o-blueberry-pie.jpg?w=300&resize=300%2C200)
As soon as we get home, with pounds of blueberries in tow, he finds it. Sure enough, it’s a classic Fannie Farmer recipe, and I can’t believe I’ve never heard of it before. So, I made it. And, yep, pops was right. Best blueberry pie ever. And I made a pear one too, just because there were pears ripe and picked the day before. That was really good too!
![Pears from the farm.](https://thelazyveganbaker.files.wordpress.com/2014/09/pears.jpg?w=300&resize=300%2C200)
This pie is super simple to make, especially if you get a pre-made pie crust. There are a few vegan ones out there. I ended up making my own, but (and I hate to say this, being a baker and all, it almost feels sacrilegious) I hate making pie crusts. I love the ease and quickness of the store-bought ones and there are some pretty good quality ones out there.
![Forkful of pie!](https://thelazyveganbaker.files.wordpress.com/2014/09/forkful-of-pie.jpg?w=300&resize=300%2C200)
- pre-made (store-bought) pie crust, baked per instructions on package.
- 1 quart blueberries (4 cups)
- 1 cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 cup water
- 1 tablespoon vegan butter or margarine (optional)
- In a medium saucepan, mix the sugar and cornstarch.
- Add 1 cup of the blueberries, water and salt and cook over low heat until thick (about 15 minutes, I think).
- Add the vegan butter if using.
- Arrange the remaining 3 cups uncooked blueberries in the bottom of your pre-baked crust.
- Pour cooked blueberry mixture over the raw berries.
- Cover with plastic wrap and chill 1 hour, minimum.
To Make Open Pear Pie: I followed the exact same method when making the pear pie, except I used 4 cups diced pears and I added 1 teaspoon fresh grated ginger. Mmmmm.
![Slice of Pear Pie](https://thelazyveganbaker.files.wordpress.com/2014/09/pear-pie-slice.jpg?w=300&resize=300%2C200)
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