Blueberry pie Recipe
A blueberry pie is one of my favorite desserts. This blueberry pie uses a pre-baked pie crust and is done real quick and easy. There are simply so many ways of making this excellent pie. This is an especially easy recipe to try when you have a large gathering over. Goes well with a scoop of vanilla ice-cream.
Ingredients
2 cups fresh blueberries (you could even use frozen ones as a substitute if you do not have fresh ones)
1 readymade (pre-baked) pie crust
1 tsp lemon juice
3-4 tbsp cold water
1 tbsp cornstarch
6-7 tbsp sugar
Directions
Mix together the cornstarch and sugar and keep aside. Take a pan and add in the blue berries. Add the lemon juice and water. Mix well. When it starts to boil add the cornflour and sugar mixture, stir well. Stir till all ingredients are well-blended and the mixture thickens slightly. Pour into the pie crust, cover and refrigerate. Serve with a huge dollop of vanilla ice cream.
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blackfoot says :
Blueberry anything is great! Thanks for this one! If you're looking for another good blueberry recipe, here's one I found on wailana!
5 Tbsp. soy lecithin granules
1 1/8 cups fine raw sugar
3/4 cup banana, mashed (approximately 2 large bananas)
1/2 cup plain yogurt, nonfat or whole
3/4 Tbsp. butter, softened
3/4 cup milk or plain soymilk, low-fat or whole
1 1/8 cups unbleached white flour
1 1/2 cups whole wheat pastry flour
2 tsp. baking soda
2 tsp. baking powder
1 3/4 cups blueberries, fresh or frozen
1. Preheat the oven to 375°F. Lightly oil a standard 12-cup muffin tray. Grind the lecithin granules in a coffee grinder or blender to a fine powder. Transfer to a medium bowl.
2. Add the sugar, banana, and yogurt and mix well. Cream the butter and stir into the banana mixture. Add the milk and mix well.
3. Sift the dry ingredients into a separate bowl and whisk lightly to combine. Quickly but gently mix the dry ingredients into the batter until evenly combined.
4. Gently fold in the blueberries. Scoop the batter into the muffin tray, filling each cup evenly to the top. Bake for 10 minutes, then reduce the heat to 350°F and bake for a further 15-20 minutes, or until golden brown. Cool before serving.
Makes 12 muffins
Posted on: 17 September 2008 - 2:18am
