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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This recipe uses orange-flavored liqueur, which 'wakes up' the flavor of the blueberries. It is wonderful on a hot summer day. Fresh blueberries during July - the peak season - are the best. Ingredients:
1 (9 inch) pie crust, baked |
3/4 cup white sugar |
2 1/2 tablespoons cornstarch |
1/4 teaspoon salt |
2/3 cup water |
1 cup fresh blueberries |
2 tablespoons butter |
1 1/2 tablespoons lemon juice |
1 1/2 tablespoons orange liqueur |
2 cups fresh blueberries |
2 cups whipped cream for garnish (optional) |
Directions:
1. In a large saucepan, combine sugar, cornstarch, salt, and water. Mix well, then add 1 cup blueberries. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir until very thick, about 15 minutes. Remove from heat.
2. Stir butter or margarine, lemon juice, and liqueur into mixture. Allow to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour. Spoon into pastry shell and refrigerate at least 2 more hours before serving. Garnish with whipped cream if desired.
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