I was born during the Depression on a big farm near th eocean, within walking distance to the best wild strawberries, blueberries, blackberries, cranberries and fruit trees of all kinds.

Lean times meant we could not sell our lobsters or farm products. So, my dad, with pain in his heart, stood in line, like everybody else, to get the essentials, including sugar and flour.

Meanwhile, my mother and my grandmother invented recipes using as little sugar as they could.

I remember enjoying this blueberry pie with or without a crust. It gives ones the sensation of eating fresh uncooked blueberries. I believe it was everyone's favourite. Once you have tired it, you become an addict. This recipe can be adapted using strawberries, which is also delectable.

Ingredients:

• 9-inch pie pastry (ready-made or homemade)
• 4 cups blueberries
• ^1/4 cup water
• ^2/3 to 1 cup sugar (depending on taste)
• 2 Tbsp. cornstarch (heaping)
• 2 Tbsp. water
• whipping cream 

Method:

First, line a 9-inch pie plate with the pastry of your choice. Bake at 400 degrees F until golden. Cool and unmould.

Wash 4 cups of blueberries. Cook 1 cup of blueberries with 1/4 cup of water until tender. Force through a sieve or put through a food processor to thoroughly mash. Place the purée in a saucepan; add 2/3 to 1 cup sugar and 2 heaping Tbsp. of cornstarch blended with same amount of water. Cook over medium heat, stirring constantly, until smooth, transparent and creamy. Pour this sauce (very hot) over the remaining blueberries. Mix well. Cover and refrigerate until ready to serve.

To serve, pour the blueberry mixture into the cooked pie shell and garnish with whipping cream, sweetened to taste.

In the old days, as we say, my mother would go outside to the well near the house and lift out a container of fresh cold cream, so thick it needed only a fork to whip it. Ah, the good old days!

NOVEMBER / DECEMBER 2006 SENIOR LIVING MAGAZINE VANCOUVER & LOWER MAINLAND