January 21, 2011

Fresh Blueberry Pie

Baked 9-inch pie shell
¼ c cold water
5 T flour
pinch of salt
1 c sugar
½ c water
4 c fresh OR dry-pack frozen blueberries; rinsed and drained
8oz container Whipped Topping

Make a smooth paste of the water, flour and salt. Boil 1 c of the blueberries with sugar and ½ c water. Add the flour paste and stir until it thickens. Remove from stove and cool. When cool, add the remaining blueberries and put mixture into pie shell. Refrigerate. When cold, garnish with sweetened whipped cream or whipped topping.

Kim Wadsworth

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