"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Blueberry Pie Mother-in-Law Alma Schmidt, by Helen Schmidt, is from Helen and Sisters,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 quart berries, washed and dried 1 cup berries 1 cup sugar 3/4 cup water 3 T. cornstarch 1 tsp lemon juice 1 baked pie shell whipped cream
Place 1 cup berries and 1 cup water in pan. Start to cook on medium. Combine the 1 cup sugar with cornstarch. Add to cooking berries Smash berries as they become ready to "pop".When boiling and the filling is becoming clear blue, remove from the heat and add the rest of the berries and lemon juice. Place into cooked pie shell. Cool and refrigerate. Serve with whipped cream.
This works best in a smaller pie pan. I have a large (9 inch I think) that I increase the recipe by 1/2.
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