Tuesday, July 10, 2012

FRESH BLUEBERRY PIE

This is an old recipe from Martin County, Indiana.

1 baked 9-inch pie shell
4 cups fresh blueberries
1 cup sugar
1/4 tsp salt
3 tbsp cornstarch
1/4 cup water
1 tbsp butter

Line the cooled pie shell with half the blueberries.  Cook remaining blueberries with the sugar, salt, cornstarch, and water over medium heat until thickened.  Remove from heat; add butter and cool.  Pour over the berries in the shell.  Chill until serving time.  Serve with whipped cream or Cool Whip.


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