Celebrate......National Blueberry Pie Day!

Yes, although blueberry pie is a favorite around 4th of July when they are being harvested, the national celebration of the blueberry pie is April 28th.

Pies with fruit filling have been around since Colonial Times in America. Women would often pick ripe fruits like apples, peaches, blueberries and strawberries to bake into pies. Blueberries and the blueberry pie have seen increased popularity due to their antioxidant properties.

Easter Sunday in our house featured some of these wonderful fruits that we froze over the winter. Instead of the two crust traditional pie, she found a recipe for an "Uncovered Blueberry Pie". The verdict: excellent and that is coming from our in resident food critic....Dad! Simple, easy and very quick, try this blueberry pie twist:

UNCOVERED BLUEBERRY PIE
3 cups, thawed, fresh or frozen West Virginia blueberries
1 Tablespoon butter
3 Tablespoons corn starch
Cream, whipped, sweetened
1 pie shell, baked, 9"
1/8 teaspoon salt
3/4 cup sugar
1 cup water

In a medium sauce pan, combine sugar, cornstarch and salt. Stir in the water and 1 cup of the blueberries.
Stir in the water and 1 cup of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in the two remaining cups of blueberries and the butter until the butter is melted.
Cool completely. Pour into pie shell.
If desired, cover and chill in the refrigerator until ready to serve. Serve with whipped cream.