DOUBLE TAKE BLUEBERRY PIE
6 cups blueberries, rinsed, divided use
1/2 cup butter (2 ozs)
4 1/2 tablespoons lemon juice
3 tablespoons flour
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 (10 inch) baked pie shell
Combine 3 cups of the blueberries, the butter and the lemon juice in a non-reactive saucepan. Cook over medium heat until the berries release their juice.
Add the flour, salt and both sugars and cook until the mixture thickens, adding a little bit more flour if the mixture does not reach a heavy syrup consistency. Remove from he heat and let cool.
Fold the remaining 3 cups of fresh blueberries into the cooked mixture and gently pour into the baked pie shell. Cool until set.
Serve with whipped cream or ice cream if desired.
Servings: 8
Source: Newspaper Clipping
6 cups blueberries, rinsed, divided use
1/2 cup butter (2 ozs)
4 1/2 tablespoons lemon juice
3 tablespoons flour
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 (10 inch) baked pie shell
Combine 3 cups of the blueberries, the butter and the lemon juice in a non-reactive saucepan. Cook over medium heat until the berries release their juice.
Add the flour, salt and both sugars and cook until the mixture thickens, adding a little bit more flour if the mixture does not reach a heavy syrup consistency. Remove from he heat and let cool.
Fold the remaining 3 cups of fresh blueberries into the cooked mixture and gently pour into the baked pie shell. Cool until set.
Serve with whipped cream or ice cream if desired.
Servings: 8
Source: Newspaper Clipping
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