July 12, 2010
Double Blueberry Pie
Lightly cooked blueberries combine with fresh blueberries for a great berry flavor. Just add a dollop of whipped cream for a dreamy dessert.
Servings: 8
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 cups blueberries, divided
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 (9-inch) baked piecrust
- Whipped cream
Directions
Combine sugar, cornstarch and salt in a saucepan and mix well. Stir in 2 cups blueberries and the water. Bring to a boil over medium heat.
Cook mixture, stirring continually, until thickened, about 2 minutes. Remove from heat. Stir in butter and lemon juice.
Spoon remaining blueberries into piecrust. Top with blueberry mixture. Chill, covered, until serving time. Top with whipped cream.
Secret Tip
Blueberries contain lots of pectin, the agent that thickens jellies and jams, so you will find that any leftover pie will be very firm and will slice neatly.
