![]() Then pour that into a prepared pie shell. ![]() To make a fresh blueberry pie first make a thickened syrup with a portion of the berries, sugar, and cornstarch. Pie Crust – Enough for a standard 9-inch plate and baked on its own until golden brown.Whipped Cream – Heavy cream, powdered sugar, and vanilla.Cornstarch – You are going to be making a THICK syrup.Sugar – The original recipe calls for a cup of sugar, but that can be too much so I’m giving you a range.Blueberries – The freshest you can find! You don’t need to pick them yourself like daughter and I did for the photo above, but this isn’t cooked so you want firm, fresh berries.(And, yes it was hell eating all those tasty – but not perfect – pies. It took me a couple of tries to the get the thickness right (so the slices stay neat) and then a little more tinkering with the sweetness (taste your berries and use that to decide on the amount of sugar), but now I have ALL the into you’ll need to get it right the first time. My mom continued the tradition and made it many times over the years when blueberries were in season and then shared the recipe with me. ![]() Baked crust, fresh berries in a thick syrup, and plenty of whipped cream. One of our favorite desserts was the blueberry pie. There were fields and woods and a stream to splash in and LOTS of food. Many years ago my family would have big summer parties on my Aunt Yolanda’s property every year. This simple recipe for fresh blueberry pie comes to you from my Great Aunt to my Mom to me and now to you! It is the perfect dessert to enjoy in midsummer with the freshest fruit and a big dollop of whipped cream.
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