By Yankee Magazine
Jul 25 2007
The combination of fresh and cooked blueberries gives this pie a unique, fresh flavor.
4 cups hulled fresh blueberries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon confectioners’ sugar
1 cup heavy cream, whipped
1 tablespoon sugar
1 9-inch baked pie shell
Crush 2 cups of berries and blend with the sugar and cornstarch, which have been mixed together. Cook over direct heat, stirring frequently, until thick and smooth (8 to 10 minutes). Add the lemon juice. Cool. Then fold the remaining fresh berries into the mixture.
Sprinkle the confectioners’ sugar over the bottom of the pie shell and add the filling. Chill in the refrigerator for 2 hours. Serve topped with the whipped cream sweetened with the 1 tablespoon sugar.