ALASKA LOWBUSH BLUEBERRY PIE
4 cups blueberries, divided use
1 (9-inch) baked pie crust
1/2 cup sugar
1/4 cup water
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 tablespoon Grand Mariner (optional)
1 1/2 tablespoons butter
Whipped cream (for serving)
Spread 2 cups blueberries in the cooled baked pie crust. Refrigerate until well chilled.
In saucepan, simmer 2 more cups of blueberries, sugar, 1/4 cup water, cornstarch and salt until thickened, stirring frequently (takes about 7 minutes). Take off heat, mix in Grand Mariner and butter. Let cool.
Pour sauce over berries in pie crust, refrigerate until well chilled.
Serve with whipped cream.
Makes 1 (9-inch) pie
From: Peggy, WA - 12-08-97
4 cups blueberries, divided use
1 (9-inch) baked pie crust
1/2 cup sugar
1/4 cup water
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 tablespoon Grand Mariner (optional)
1 1/2 tablespoons butter
Whipped cream (for serving)
Spread 2 cups blueberries in the cooled baked pie crust. Refrigerate until well chilled.
In saucepan, simmer 2 more cups of blueberries, sugar, 1/4 cup water, cornstarch and salt until thickened, stirring frequently (takes about 7 minutes). Take off heat, mix in Grand Mariner and butter. Let cool.
Pour sauce over berries in pie crust, refrigerate until well chilled.
Serve with whipped cream.
Makes 1 (9-inch) pie
From: Peggy, WA - 12-08-97
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