Saturday, July 17, 2010

Fresh Blueberry Pie

This recipe is from a very good friend and I have been making it the last few summers.
You will be surprised to see how easy this recipe is to make. I have added Gelatin to the mixture which helps hold the berries together so it does not become runny.


6 c. fresh blueberries (3 pt.)
2 1/2 Tbsp. cornstarch, mixed with 2 Tbsp. of water
1 c. water
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 envelope of Knox Gelatin
1 ( 9 inch ) pie shell, baked and cooled. I use the Pillsbury pie crust. you can also make your favorite crust if you like to make your own.

In a saucepan, add 1 pint washed blueberries and 1 cup water ; cook down to one cup of juice. This may take some time. Add sugar, salt, cinnamon, and cornstarch mixture with the envelope of gelatin. Cook until thick. Fill pie shell with 1 pint of blueberries. Pour hot mixture over fruit. Add remaining 1 pint of blueberries on top.
Cool for up to 4 hours and serve. Vanilla ice cream on top or whip cream is wonderful for this pie. I have also served it warm too.
Summer delight!