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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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When blueberries are ripe, I find every way possible to enjoy them, notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point! Ingredients:
6 eggs, lightly beaten |
1 cup sugar |
1/2 cup butter, cubed |
1/3 cup lemon juice |
2 teaspoons grated lemon peel |
1 pastry shell (9 inches), baked |
3 cups fresh blueberries |
1/3 cup sugar |
1 tablespoon cornstarch |
1/4 cup orange juice |
Directions:
1. In a saucepan, combine eggs, sugar, butter, lemon juice and peel; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.
2. In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours. Yield: 8 servings.
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