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Blue-beary Pie*

3/4 cup sugar
3 Tbsp cornstarch
1/8 Tbsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 Tbsp butter
1 Tbsp lemon juice
1 pie crust (9-inch), baked

1. In a saucepan over medium heat, combine sugar, cornstarch, salt, and water. Mix and cook until smooth.

2. Add 3 cups blueberries and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

3. Remove from the heat. Add butter, lemon juice, and remaining berries; stir until butter is melted. Cool. Pour into pastry shell.

4. Refrigerate one hour. When ready to eat, top with a dollop of whipped cream and some fresh blueberries.

Yield: 8 servings

The Berenstain Bears' Country Cookbook
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Gillian Gunson