Strawberries are a sweet memory for this year but eating sun-warmed raspberries and blueberries directly from the bush is keeping us happy. With such an abundance, it’s time to make our favorite berry recipes and try out new ones.
Our friend Leatha in Michigan made this for us a number of years ago with berries freshly picked from her garden. She says that it’s an old recipe found in many cookbooks but for us, it will always be:
Leatha’s Blueberry Glaze Pie
4 cups blueberries
1/2 to 3/4 cup sugar
3 tablespoons cornstarch
3/4 cup water
1 baked 8 inch pie shell
Whipped cream (optional)

1.Combine sugar and cornstarch, add water and 1 cup crushed blueberries. Cook over medium heat stirring constantly until thick and clear.
2. Remove from heat and cool until barely warm.
3. Place 1-1/2 cups of berries into pie shell and pour half the cooled mixture over them. Add remaining berries and filling. Shake to settle filling.
4. Chill at least four hours. Serve with whipped cream.