Elisabeth's Double Good Blueberry Pie
A Jones family favorite!
Ingredients:
3/4 cup sugar
3 tbs. cornstarch
1/4 cup water
4 cups blueberries, fresh or frozen
1 tbs lemon juice
1 9-inch pie shell, baked
3 tbs. cornstarch
1/4 cup water
4 cups blueberries, fresh or frozen
1 tbs lemon juice
1 9-inch pie shell, baked
Directions:
- Mix the sugar and cornstarch in a saucepan. Add the water and 2 cups of berries. Cook over medium heat, stirring until the mixture is thick, clear, and boiling.
- Remove from heat, stir in lemon juice, and cool.
- Place remaining 2 cups of blueberries in the pie shell.
- Top with cooked mixture.
- Chill.
Serve with a sauce of half yogurt, half sour cream (if desired).