A really yummy blueberry pie made better with a blob of ice-cream..
Ingredients
Filling:
3/4 cup sugar or Splenda
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries + optional ½ cup other berries
1 tablespoon fresh lemon juice
Store bought Pillsbury crust
Directions
Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened.. Once cooled add the berries and lemon juice.
Preheat oven to 425 degrees F.
Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with real sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes.
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