1 9" pie crust, baked
3 cups fresh blueberries
3/4 cups water
1 tbsp butter
1 cup sugar
3 tbsp cornstarch
dash of salt
1 tsp lemon juice
Bring water and 1 cup of blueberries to a boil. Boil for 4 mintues, stirring occasionally. Add sugar, butter, cornstarch, and salt and stir until thick and translucent. Remove from heat and add remaining blueberries and lemon juice. Mix until combined, pour into baked crust, and chill until set. Serve with fresh whip cream.
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