[firebrand]

We had them on Fire Island. Tiny little things full of flavor, not like the washed-out supermarket ones. One pie a season was all we got, but French-style (all butter). Memories . . .

[carlo3b]

French-style (all butter). Memories . . .

I think I have that recipe somewhere in my files, but this is a real winner as well...

OUT OF THE BLUEBERRY SOUR CREAM PIE

• 2 cups sour cream
• 3 tablespoons flour
• 3 tablespoons light brown sugar
• 1 egg, beaten
• 1 (9 inch) graham cracker crust (unbaked)
• 1/2 cup firmly packed light brown sugar
• 2 cups fresh blueberries
Preheat oven to 400 degrees.
1) Combine sour cream, flour and brown sugar; add egg and beat well.
2) Place one half of the mixture into the graham cracker crust.
3) Mix blueberries and 1/2 cup brown sugar together, then spread over sour cream mixture. Cover berries with remaining cream mixture.
Bake for 25 minutes.
Chill and serve!

[carlo3b]

Or this great recipe...

WILD BLUEBERRY CRÊME BRÛLÉE

• 1/3 cup sugar
• 4 egg yolks
• 2 eggs
• 2 tablespoons lemon or orange liqueur
• 1 teaspoon finely grated lemon rind
• 1 cup whole milk
• 1 cup whipping cream
• 1 cup fresh blueberries
Topping:
• 1/3 cup packed brown sugar, sifted
Preheat oven to 350 degrees
1) Whisk together sugar, egg yolks, eggs, liqueur and grated lemon rind; whisk in milk and cream. Strain into pitcher.
2) Pour into six 1-cup ramekins or custard cups. Sprinkle with blueberries.
3) Place in large shallow roasting pan; pour in enough hot water to come halfway up ramekins (small straight sided cup).
4) Bake in center of oven for about 35 minutes or until edges are set but centres still slightly jiggly. Let cool.
NOTE: You can make ahead: Cover and refrigerate
Topping: Just before serving, sprinkle sifted brown sugar over top
Place on baking sheets; broil just until sugar melts and turns caramel color.
(OR...TA DA....caramelize sugar with BLOWTORCH).
Serves 6