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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from the cookbook Simple Elegance and it is so good! I always double the whipped cream mixture. I did not include chilling time in the prep or cook time. Ingredients:
1 pastry shells, baked |
3/4 cup sugar |
2 1/2 tablespoons cornstarch |
1/4 teaspoon salt |
2/3 cup water |
3 cups blueberries, fresh only |
2 tablespoons butter |
1 1/2 tablespoons lemon juice |
1/2 cup heavy cream |
1 tablespoon powdered sugar |
1/4 teaspoon vanilla |
Directions:
1. Combine sugar, cornstarch and salt in a saucepan.
2. Blend in water and 1 cup blueberries.
3. Bring to a boil, stirring constantly, until very thick.
4. Stir in butter and lemon juice. Cool slightly.
5. Fold in remaining berries.
6. Chill about 1 hour.
7. Beat heavy cream until thick, add powdered sugar and vanilla.
8. Spread whipped cream over the bottom of baked pie shell.
9. Top with blueberry filling. Chill 1-2 hours before serving.
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