I've Got Nothing...
on knitting this week, but I do have the best blueberry pie recipe ever. Blueberries are inexpensive and delicious right now and this pie hits the spot on a hot day!
Freshy’s Blueberry Pie
Bake a Pillsbury pie crust at 450 for 9-11 minutes until golden brown. Cool.
Combine:
¾ C sugar
3 Tbs cornstarch
¼ tsp salt
Blend in:
2/3 C water
1 C blueberries
Bring to a boil in a saucepan stirring constantly until very thick.
Stir in:
2 Tbs. butter
1 ½ Tbs lemon juice
Cool.
Fold in: 2 C blueberries
Chill about 1 hour.
Beat:
1 C whipping cream until thick. Add 2 Tbs confectioner’s sugar and ½ tsp vanilla.
Spread half of the whipped cream mixture over the pie crust. Top with blueberry filling. Chill at least 1-2 hours before serving. Garnish with remaining whipped cream.
Yum!
Freshy’s Blueberry Pie
Bake a Pillsbury pie crust at 450 for 9-11 minutes until golden brown. Cool.
Combine:
¾ C sugar
3 Tbs cornstarch
¼ tsp salt
Blend in:
2/3 C water
1 C blueberries
Bring to a boil in a saucepan stirring constantly until very thick.
Stir in:
2 Tbs. butter
1 ½ Tbs lemon juice
Cool.
Fold in: 2 C blueberries
Chill about 1 hour.
Beat:
1 C whipping cream until thick. Add 2 Tbs confectioner’s sugar and ½ tsp vanilla.
Spread half of the whipped cream mixture over the pie crust. Top with blueberry filling. Chill at least 1-2 hours before serving. Garnish with remaining whipped cream.
Yum!
posted by Tricia | 9:53 AM
1 Comments:
Tricia! I miss you. I know you need a vacation, but I need needles and to tell you all the juicy details about S-for-Bs. Poo for Grey Matter. You-know-who. Love,
Sarah B.
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