This is the only blueberry pie I've known, since my mom made it every year. We'd go pick the blueberries and then come home and she'd whip this up. Now my husband with a July birthday requests it every year as his "birthday cake".
1 qt. fresh blueberries
1 c. sugar
2 rounded T. corn starch
1/2 c. water
1/4 c. lemon juice
9" pie crust, baked
Clean and drain blueberries well. In a saucepan, mix together well the sugar and cornstarch; add water and lemon juice. Cook, stirring constantly, until mixture begins to thicken. Add about 3/4 c. of the cleaned and drained blueberries that have been slightly crushed. Continue to cook a few minutes until mixture is clear, thick and transparent. Cool slightly. Put a layer of berries in pie shell, then syrup, etc. Chill; serve with ice cream.
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