Tuesday, October 1, 2013

FRESH BLUEBERRY PIE

1 9-inch baked pastry shell
3/4 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tbsp butter
1 tbsp lemon juice

In a saucepan over medium heat combine the sugar, cornstarch, salt, and cold water until smooth.  Add 3 cups of blueberries.  Bring the mixture to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.

Add the butter, lemon juice, and remaining blueberries; stir until butter is melted.

Cool and pour into the baked pastry shell.

Refrigerate until serving time.

Serve with whipped cream.


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