You'll need 5-6 cups of fresh blueberries, and one baked, and cooled, bottom pie crust in pan.
3/4 c sugar
3 T corn starch
pinch of salt
1/4 c water
Heat on stove until smooth
Add half your blueberries, bring to a boil until it's thick and bubbly.
Remove from heat.
Add
1 T butter
1 T lemon juice
remaining berries
Stir until combined, and let cool for a bit.
Pour into crust, and chill in the refrigerator.
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