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.
The basic idea here is
Top Layer Bechamel Sauce
Fourth Layer Meat Sauce
Third Layer Fried Vegetables
Second Layer Meat Sauce
Bottom Layer Fried Vegetables
Bake at 350 for 45 minutes
Vegetables- peeled, salted, let sit in paper towels to extract moisture, and fried in oil:
Eggplant, Zucchini, Potato
Meat Sauce:
1 T. Olive Oil
1 finely diced onion
2 cloves of garlic
1 pound of ground beef
2 T tomato paste
1 c. tomato puree
1 c. beef broth
1/4 c. fresh parsley (or 1.5 T dried)
1 T. fresh thyme (or 1 t dried)
1 bay leaf (optional)
3/4 t. salt
1/2 t. sugar
1/2 t. cinnamon
1/4 t. black pepper
Bechamel Sauce, thickened in pan
1 stick of butter
1/2 cup of flour
4 cups milk
1 t. salt
1/4 t. ground nutmeg
1/4 t. pepper
1-2 egg yolks (I think this is optional, depending on thickness of sauce you want)
