Sunday, May 31, 2015

Blueberry Pie Filling

2/3 to 3/4 C sugar
3 T cornstarch
1/8 tsp salt
1/4 C water
5 C fresh blueberries, divided
1 T plus 1 1/2 tsp butter or margarine
1 1/2 tsp lemon juice
Combine sugar, cornstarch, salt, water and 3 C of berries in saucepan. Cook on medium heat until mixture thickens and begins to boil. Remove from heat. Cool slightly. Add the remaining 2 C of fresh berries and butter to the pie filling when added to the crust.
Click here for the Crisco pie crust recipe.

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