Continuing with the theme of posting about pies I baked six months ago, this blueberry birthday pie with fresh basil was a delectable summer treat. The recipe is super simple. It combines cooked and fresh berries for a delightful mix of flavors and textures. I decided to complement the berries with chopped fresh basil just to get a little wild.  

These days I mostly bake pie just for the pleasure of transporting it in my pie box.

The pie was a hit with party goers and most importantly with the birthday girl herself–who, as it turns out, got a pie that nicely matched her party dress:

Fresh Blueberry Pie with basil
Recipe from Taste of Home

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 heaping cups of fresh blueberries, divided into 3 cup and 2 cup portions
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons fresh basil, finely chopped
1 pastry shell (9 inches), baked

In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat. Add butter, lemon juice, fresh basil, and remaining berries; stir until butter is melted. Let cool. Pour into pastry shell. Refrigerate until serving.