Wild Blueberry Pie Recipe
Ingredients
| Pie shell | 9 inch, baked | |
| 5 tsp granulated fructose | ||
| Cornstarch | 3 Teaspoon | |
| Salt | 1 Dash | |
| Water | 1/4 Cup (16 tbs) | |
| 1 qt. wild blueberries | ||
| 1 tsp low-calorie margarine | ||
Directions
Combine fructose, cornstarch, and salt in heavy nonstick saucepan.
Add water and 1 1/2 cup (375 mL) of the blueberries.
Cook over medium heat until mixture thickens.
Remove from heat and stir in margarine.
Pour remaining 2 1/2 cup (625 mL) of the blueberries into bottom of baked shell.
Top with blueberry glaze.
Chill thoroughly.
Add water and 1 1/2 cup (375 mL) of the blueberries.
Cook over medium heat until mixture thickens.
Remove from heat and stir in margarine.
Pour remaining 2 1/2 cup (625 mL) of the blueberries into bottom of baked shell.
Top with blueberry glaze.
Chill thoroughly.
Chef
