Blueberrypop Pie
Yield
1 PiePrep
30 minCook
0 minReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
blueberries
raw |
|
| ¼ | cup |
water
|
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
cornstarch
|
|
| ¼ | tablespoon |
salt
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
blueberries
raw |
|
| 59 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 45 | ml |
cornstarch
|
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
butter
|
|
Directions
Prepare 9 inch pie shell, bake until golden brown. Cool.
Place 2 cups raw berries into cooled pie shell.
Cook 2 cups berries, water, sugar, lemon juice, cornstarch and salt until thick.
Stir in butter. Pour over raw berries in pie shell.
Chill. Serve with whipped cream if desired.
