“The Lincoln House is in the heart of ‘the blueberry capital of the world’ – Washington County, Maine. We serve this delicious pie throughout the season.” –Lincoln House Country Inn, Dennysville, Maine
Yield:
Makes 1 pieIngredients
4 cups fresh blueberries
9-inch pie shell, baked
1/4 cup water
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon butter
1 tablespoon Grand Marnier
Instructions
Spread 2 cups blueberries in a baked and cooled pie shell. Cook 2 remaining cups with water, sugar, salt, and cornstarch until thickened. Remove from heat and add butter and Grand Marnier. Cool and chill. When cold, pour over berries in the shell. Chill until ready to serve. Serve with freshly made whipped cream or ice cream.
