Updated Wednesday, July 25th, 2007
The combination of fresh and cooked blueberries gives this pie a unique, fresh flavor.
Crush 2 cups of berries and blend with the sugar and cornstarch, which have been mixed together. Cook over direct heat, stirring frequently, until thick and smooth (8 to 10 minutes). Add the lemon juice. Cool. Then fold the remaining fresh berries into the mixture.
Sprinkle the confectioners' sugar over the bottom of the pie shell and add the filling. Chill in the refrigerator for 2 hours. Serve topped with the whipped cream sweetened with the 1 tablespoon sugar.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111