Look for fresh blueberries that are firm, dry, plump and smooth-skinned and relatively free from leaves and stems. Berries should be deep purple-blue to blue-black; reddish berries aren’t ripe, but may be used in cooking.
"When I was growing up, we'd eat these wonderful fried pies faster than Mom could make them," recalls Sharon Garrison of Bella Vista, Arkansas. "The recipe has been handed down for generations in my family."
I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.