Special Blueberry Pie
|Cornstarch||30 Milliliter (2 tbsp)|
|Water||60 Milliliter (1/4 cup)|
|Sugar||3⁄4 Cup (12 tbs) (180 ml)|
|Blueberries||4 Cup (64 tbs) (1 l)|
|Pie crust||1 (baked)|
– In a bowl, dissolve cornstarch in 2 tbsp (30 ml) water and set aside.
– In a saucepan, boil 1 cup (250 ml) blueberries with 1 cup (250 ml) water, pressing fruit to make a puree.
– Add sugar and dissolved cornstarch, and boil 5 minutes or until mixture becomes clear syrup. Remove from heat and add blueberries.
– Fold mixture into pie crust and refrigerate 2 hours before serving.