Blueberry Meringue Pie

40 minutes Prep: 20 minutes Cook: 20 minutes

187 calories per serving view nutrition facts

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Ingredients

1	quart	blueberries
1/2	cup	sugar
1/3	cup	cornstarch
1	cup	water
2	tablespoons	lemon juice
1	each	pastry	9 inch baked
2	each	egg whites
1/4	cup	sugar

Directions

Wash berries; crush 1 cup of them, reserving remainder.

Blend 1/2 cup sugar and cornstarch.

Add crushed berries and water, and cook slowly, stirring constantly, until mixture thickens and bubbles.

Remove from heat; add lemon juice and reserved whole berries.

Pour into baked pie shell.

Beat egg whites until foamy; add sugar, a tablespoon at a time, and continue beating until meringue stands in stiff peaks.

Spoon meringue over top of hot filling, pressing against inner edge of crust to seal.

Bake at 350 degrees F for 15 to 20 minutes or until meringue is lightly tipped.

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Nutrition Facts

Serving Size 115g

Amount per Serving

Calories 187 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 48.0g	16%
Dietary Fiber 0.0g	1%
Sugars 38.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	6%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean