You Might Just Convert Some People When You Serve This Dessert!

Long ago, I lived in a small college town in Ohio. There wasn’t much to do there, but it was picturesque, so there was often an influx of visitors and students that would cyclically swell the population. Unfortunately, there was no really good place to take visitors for a decent meal.

We solved that dilemma by taking guests north, over steeply rolling hills and past sweeping vistas, to a quaint town that boasted the most magnificent restaurant. It was steeped in Old World charm, with plush, whisper-soft carpets and booths that were partitioned with etched glass. It had carved wooden ceilings and a very select menu.

But the best part, if you could make it that far, was the dessert cart. Yes, an actual cart that was reverently wheeled through the dining room and presented at your tableside with a flourish, by a wait staff that performed like a well-choreographed troupe of dancers, understated and hushed.

A regular feature of that glorious cart was their deep-dish blueberry pie. It was a blueberry-lover’s dream, served in cut glass bowls that were a good 4-inches deep, so that you could admire those glistening berries. The crust was buttery and flaky. I would close my eyes and savor each bite. Christy’s amazing recipe stirred this cherished memory.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  If fresh blueberries are not in season, you can use frozen blueberries. Although you don’t have to thaw them, technically, I think it is a good idea, because any liquid they have acquired in the freezing process could water-down the custard, making this pie soupy and unappetizing. If you don’t care for blueberries, you could make this same pie using any type of berries you prefer.

Recipe and image courtesy of Christy at The Girl Who Ate Everything