Mystery Chef Blueberry Pie
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
blueberries
fresh |
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
blueberries
fresh |
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
| 5 | ml |
lemon zest
grated |
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
Directions
Mash 1 cup of blueberries.
In 2 qt. saucepan, stir together sugar and cornstarch.
Gradually stir in the water until smooth. Stir in mashed blueberries and lemon rind.
Cook over medium heat, stirring, until thickened and boiling.
Boil 1 minute. Turn into a bowl; cover with wax paper.
Cool. Fold in remaining berries. Whip cream until double in volume.
Spread 1½ cup of whipped cream over bottom and up sides of pie shell.
Fill with blueberry mixture.
Garnish with remaining whipped cream.
Chill until set -- about 3 hours.
