Fresh Blueberry Pie

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked

In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.

NOTES:

• Recommended by Like Mother Like Daughter and from Taste of Home.
• I made the recipe as is and really liked it!
• Using a frozen crust made this a super easy dessert.
• Having uncooked berries really makes a difference!  It's pretty delicious.

Sour Cream Cucumber Salad

1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.

NOTES:

• Delicious and I always have the ingredients on hand.
• It's very easy to adjust the amount.  (Hello, single cucumber!)
• Much better with some dill weed, obviously.
• Source

Key Lime Pie

from The Gourmet Cookbook

1¼ c graham cracker crumbs (from nine crackers)
2 T sugar
5 T unsalted butter, melted
1 (14-oz) can sweetened condensed milk
4 large egg yolks
6 T fresh or bottled key lime juice (I used 8.)
¾ c cold heavy cream

Put a rack in the middle of the oven and preheat to 350°. Butter a 9-in pie plate.

Stir together cracker crumbs, butter and sugar with a fork until well combined. Press evenly into pie plate and bake for 10 minutes.

Whisk together condensed milk and yolks until well combined. Add juice and whisk well. Pour filling into crust, bake for 15 minutes. Cool completely on rack, then chill for at least 8 hours.

Just before serving, beat the cream until it just holds stiff peaks. Spread cream on top of pie.