Here's another fresh blueberry pie recipe. Berries aren't cooked.
1 baked pie crust...9" pie plate
Filling:
1 stick butter.....melt in a saucepan, low heat
Add:
1 cup water
3/4 cup sugar....whisk, then add
4 tbsp flour
Whisk to blend in the flour so there are no lumps.
Increase heat to medium, stirring until thickened.
Remove from heat, cool, stir in 1 tsp vanilla.
Next 'fold' in fresh blueberries. The original recipe called for 4 cups...you get a 'flat' pie. I use 6 cups of fresh berries for a nice tall pie.
You have enough of the cooked mixture to use 6 cups. It's basically the 'glue' that holds the berries in place.

A bonus...I've used the filling w/ blueberries to fill mini tart shells or the pre-made filo shells for bite size desserts.

• Reply