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It's blueberry season! Jackie Lewandoski visits food blogger Christina Hitchcock to pick blueberries and get a recipe using these summer favorites.

Blueberry Dream Pie
(by Christina Hitchcock)

  • 1 pie shell, baked and cooled (try the pie crust recipe in my Perfect Blueberry Pie post)
  • 4 cups fresh blueberries, divided
  • ½ cup sugar
  • 2 tablespoons instant tapioca
  • 1 box instant vanilla pudding
  • 1 cup milk
  • 4 oz Cool Whip
    1. In a saucepan, combine 1½ cups blueberries, sugar and tapioca over medium-high heat, stirring frequently.
    2. Once the sauce starts to thicken, remove sauce from heat.
    3. Off the heat, add remaining 2½ cups of blueberries and stir to combine.
    4. Pour into baked and cooled pie shell and refrigerate.
    5. Meanwhile, whisk together pudding and milk until thickened.
    6. Fold in Cool Whip.
    7. Top blueberries with pudding mixture and chill for at least 2 hours.
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