As easy as pie!

When you die, if you get a choice 

between going to regular heaven 

or pie heaven, choose pie heaven. 

It might be a trick, but if it's not, 

mmmmmmm, boy.

–Jack Handey

 

Fresh Blueberry Pie

9 in. baked pie crust (I'd share my recipe, but I'm sure yours is better!  I've got to work on better crusts!)

4-5 c. fresh blueberries

1/2 c. water + 2 T. water

 2 T. cornstarch

1/3 c. agave nectar

2 tsp. lemon juice

*This amount of agave nectar will keep the tart flavor of the blueberries.  Sugar can be substituted and increased as desired.

Measure out 1 c. blueberries.  Place in a saucepan with 1/2 c. water.  Bring to a boil.  Simmer 3-4 minutes until blueberries burst and juice starts to thicken.

In a small bowl, whisk together the cornstarch and water.  

Stirring blueberries constantly, add the cornstarch mixture, the agave nectar, and lemon juice.  Simmer for one minute.

Remove from heat and quickly fold in the remaining blueberries.

Gently pour in crust.  Allow to set for an hour before serving.

Serve with some generous scoops of vanilla ice cream!