The Easiest Blueberry Pie Ever

The abundance of fruit and the July heat is doing me in. I can’t keep up with all the recipes I had sworn to try this summer. I bought a freezer a few months ago and have been trying to freeze some of the bounty since it’s too hot for baking. I’m looking forward to extending the taste of summer through the winter.
One of our favorite summer pies is Blueberry Glaze Pie. It calls for a quart of fresh berries, some to be mashed and cooked with sugar, water and cornstarch until thickened, then poured over the remaining fresh berries in a baked pastry shell. I posted the recipe here in July 2009.
Last week, I only had a pint of berries, not enough to make that pie but I did have a seven inch pie shell in the freezer. What to do? Improvise as my mother taught me too many years ago. I found a bit of currant jelly in the back of the fridge, and a little more apricot preserves. Together they made about ½ cup.
I baked the pie shell (only fifteen minutes in the oven), melted the jelly and preserves together in a saucepan on the stove, stirring well. I gently mixed the blueberries into the melted mixture and poured the mix into the shell. It chilled three hours and turned out to be delicious and without a doubt, the easiest pie I ever made.