I have never liked blueberry pie. In fact, I would even go beyond that—I’ve always thought it was disgusting. I am not the biggest fan of fresh blueberries, either, but lately I have started to like them more and more.

Despite all of this, last week I could not stop thinking about how I really wanted to make a blueberry pie. Why did I think this… why? I have no idea. I am still unable to explain it. But I suspect it was divine intervention, because the resulting blueberry pie was THE BEST THING I HAVE EVER EATEN.

The recipe is dunce-free (not that CC readers are dunces, of course) and uses fresh berries, which I suspect is the real reason for my enthusiasm behind this pie. All previous blueberry pies that were set in front of me were either a) made from cans of blueberry pie filling or b) things that I refused to eat because I was under the impression that I hated blueberry pie.

This recipe is different. Different! It is wonderful and fantastic, and it is beautifully photographed in an appealing step-by-step fashion. You cannot mess up this pie. It tastes delicious either warm or cold. It is nice to have with cream, ice cream, or Cool Whip. And it does not become a disgusting, gelatinous mess (although it would be okay if you cut down the amount of cornstarch a little). The best part is that you can really pack the pie with fresh berries (I even threw in a few sliced strawberries):

You can even reduce the recipe with no problems. To make a four-serving mini-pie, I used 1/3 of all the ingredients and it turned out great. Delicious. Fantastic, even. The only word of caution I have is this: Please, I beg you, put your pie pan on top of a baking sheet coated with wax paper or parchment paper. My pie bubbled over in the oven, and I was on my hands and knees for a half-hour scraping fresh blueberry juice off the bottom of the oven.

Really, though, it was still worth it.