Saturday, March 12, 2016

Blueberry Pie.........

Blueberry pie is probably my favorite summer pie. It's right up there with fresh strawberry pie. This is a "make ahead" pie. Don't we all love something that is "make ahead"? The original recipe did not call for lemon zest, but I found the pie to be a little sweet so I added the lemon zest to balance the flavors. I always taste the blueberry filling before pouring it into the pie shell; as the berries vary in their sweetness and it may need a little more sugar.



Blueberry Pie 
1 quart blueberries
Take:
1 cup blueberries 
2/3 cup water
Simmer for 3 minutes. 
Blend the following ingredients and then add to the boiling blueberry mixture:
1 cup sugar 
3 tablespoons cornstarch
1/3 cup water
1 tsp lemon zest
Boil 1 minute stirring constantly. Cook till thick. Place fresh, washed and drained blueberries in baked 9 inch pie shell. Reserve about a half cup of blueberries for the top. Pour the cooked mixture over the fresh blueberries in the pie shell. Garnish with the half cup of blueberries and chill for 2 hours or until firm. Can serve with whipped cream or ice cream. 
Till next time.......

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