Fresh Blueberry Pie Recipe
Summary
Ingredients
| Cornstarch | 2 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Blueberries | 4 1/2 Cup (16 tbs), rinsed | |
| Picked over | ||
| Butter | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 9" prebaked pie shell, cooled | ||
| Lemon peel | 1 Teaspoon, finely grated | |
| Fresh blueberries | ||
Directions
In a medium size saucepan, mix together cornstarch, salt, and sugar. Stir in water.
Add 2 1/4 cups blueberries and cook over medium heat, stirring constantly, until mixture becomes thick. Stir in butter and lemon juice. Remove from heat and cool.
Put the remaining blueberries in the bottom of the prebaked pie shell. Over these, spoon thickened blueberry mixture. Chill.
Just before serving, garnish with dollops of whipped cream dusted with lemon peel and studded with blueberries.
Add 2 1/4 cups blueberries and cook over medium heat, stirring constantly, until mixture becomes thick. Stir in butter and lemon juice. Remove from heat and cool.
Put the remaining blueberries in the bottom of the prebaked pie shell. Over these, spoon thickened blueberry mixture. Chill.
Just before serving, garnish with dollops of whipped cream dusted with lemon peel and studded with blueberries.
Chef
