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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This was given to me by a friend in the upper penisula of Michigan. It is a favorite of everyones when blueberries come into season. Ingredients:
3/4 cup sugar |
2 tablespoons margarine |
1 1/2 teaspoons lemon juice |
2 1/2 tablespoons cornstarch |
1/4 teaspoon salt |
2/3 cup water |
3 cups fresh blueberries |
1 (9 inch) pie shells, cooked and cooled (or double recipe with 11 x 14 cake pan and use 2 c flour, 1 stick oleo and 1 t sugar mix and pat int) |
Directions:
1. Combined sugar, cornstarch, margarine, lemon juice and salt in sauce pan.
2. Blend in water and 1 c blueberries.
3. Bring to boil.
4. Cook until thick.
5. Stir in 2 c raw blueberries and chill about 1 hour.
6. Spread 1/2 coolwhip in pie crust and spread blueberry filling on top.
7. Chill 1-2 hours and garnish with remaining coolwhip and few fresh blueberries.
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