"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double-Good Blueberry Pie Recipe

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This recipe for Double-Good Blueberry Pie, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Maschke
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C. sugar
3 Tbsp. cornstarch
1/8 tsp. salt
1/4 C. water
4-1/2 C. fresh blueberries, divided
1 Tbsp. butter
1 Tbsp. lemon juice
9" pie shell, baked
whipped cream

Directions:
Directions:
Combine sugar, cornstarch and salt in saucepan. Add water and 1-1/2 C. of blueberries. Cook over medium heat, stirring constantly until mixture comes to a boil, is thickened and translucent. Sauce will become quite thick. Remove from heat and stir in butter and lemon juice.
In a bowl place the remaining 3 C. of blueberries and pour the sauce over them. Stir carefully to combine blueberries and sauce. Pour into baked pie shell and refrigerate for several hours to allow it time to set up, keep it covered with plastic wrap. Serve with whipped cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Buy 2 pints of blueberries. Clean and separate the blueberries by size. Use the smallest for the sauce (1 1/2 C.). Use the larger blueberries for the pie filling (3 C.).

 

 

 

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