Even if you are not much of a baker I encourage you to make this pie. It will be the best one you have ever tasted. It is from the 1950 edition Betty Crocker cookbook.

One 9 inch unbaked pie shell (store bought or home made)

In the pie shell put 4 cups washed fresh blueberries * (See note below)

In a medium bowl wisk together:

2/3 cup granualted sugar
1/4 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup heavy whipping cream

Pour the cream mixture over the berries and bake in a preheated 350 degree oven for 40-45 minutes.

* If you wish you can also make it with blackberries or raspberries. A mixture of blueberries, raspberries and blackberries makes for an INCREDIBLE pie. It is also wonderful made with 4 cups of sliced, skinned fresh, ripe peaches.

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Comment by Stephen L Parker on July 8, 2009 at 3:40pm
I have the 1975 edition of Joy of Cooking, and it's old school, taking one from boiling water to complex recipes. In the 1997 edition, they "dumbed it down" because they didn't think modern cooks would take the time and care of previous generations. Boo, hiss. That's the common edition today in book stores, but hooray, in 2006 they issued the 75th anniversary edition, which went back to the '75 edition and updated it.

As one example of the '97 edition's snobbery, they took out the small game section. Ya' know, there are still folks augmenting their diet with squirrel and rabbit, so it needs to be in there. I lost any taste I ever had for hunting in the infantry, but many folks hunt and use the meat. The '97 snobbery in including all the fad foods and eliminating the old-school stuff irked me, as if you couldn't tell. ;-)

I've given several copies of the 75th anniversary edition (Barnes &Nobles, amazon.com) to friends.
Comment by Katie on July 6, 2009 at 7:07pm

The Joy of Cooking is "The Bible" when it comes to cooking. Every novice cook should own a copy. Preferably one that has been handed down.
Comment by Stephen L Parker on July 6, 2009 at 1:39pm
I used the old-school (1970's) Joy of Cooking once and made two coconut-cream pies. Following the recipe, I scratch made the crust, chilled the beaters and bowl, then whipped the cream, and used no substitutes. They were the best pies I've ever had but it took ALL DAY so I've never done it again. But, oh my, those pies!
Comment by Cindy Nowak on July 6, 2009 at 10:07am
This pie doesn't need a fancy top. While it bakes, the top gets all bubbly and golden. After it cools and sets, we served it with some whipped cream on top. My youngest suggested it would be especially good with a huge scoop of vanilla ice cream as well.
Comment by Tony on July 6, 2009 at 8:43am
oops, just noticed you do have a pre-made pie crust in the recipe.
How do you make a fancy top for the pie?
Comment by Cindy Nowak on July 5, 2009 at 2:38pm
This was SO good! I bought enough blueberries and cream to make two of them. The first has been consumed...
Comment by Tony on July 5, 2009 at 10:29am
Oh, man, I can smell that pie cooking, mmmm.

So, you don't need a pre-made pie crust?

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