Recipes, memories and random thoughts from my kitchen
Monday, July 26, 2010
Double-Good Blueberry Pie
My dad's blueberry bushes have been producing so well this year! He is enjoying picking berries every day and sharing them with others. This weekend I made a favorite old blueberry pie recipe. I had forgotten how delicious it was -- definitely my favorite blueberry pie because one can really taste the fresh blueberries in it.
DOUBLE-GOOD BLUEBERRY PIE
1 baked 9-inch pie shell 3/4 cup sugar 3 Tblsp. cornstarch 1/8 tsp. salt 1/4 cup water 1 quart fresh blueberries, divided use 1 Tblsp. butter 1 Tblsp. lemon juice Whipped topping or whipped cream
Combine the sugar, cornstarch and salt in a large saucepan. Gradually add the water and stir in2 cups of the blueberries. Cook, stirring constantly, over medium heat until mixture comes to a boil. Continue to cook, stirring, for 1 minute or until mixture is thickened and clear. Remove from the heat and stir in butter and lemon juice. Allow mixture to cool.
When mixture has cooled, stir in the remaining 2 cups of raw fresh blueberries. Pour mixture into pie shell and spread evenly to fill shell. Chill the pie for several hours before serving. Top entire pie or each individual serving with whipped cream or whipped topping.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.