blueberry pie, uncovered, tried and true

[Guest guest]

prep 15 minutes, cook 10 minutes

 

3/4 cup sugar

3 tbsp cornstarch

1/8 tsp salt

1 cup water

3 c fresh blueberries ( I use frozen)

1 tbsp butter (I omitted)

1 9- in baked pie shell

whip cream

 

In a medium saucepan combine sugar, cornstarch, and salt. Stir in water and

1 cup of the blueberries. Cook and stir over medium heat until thickened.

Remove from heat. Stir in remaining 2 cups of blueberries and butter until

butter is melted. Cool completely. Pour into pie shell. If desired, cover

and chill in fridge until ready to serve. Serve with whipped cream.

 

makes 8 servings each serving 261 calories, 10 gram fat

 

obtained recipe from BH & G aug, 2005 mag.

 

Enjoy,

Julie