cat lover
07-16-2006, 12:12 PM
This recipe is from a cookbook called "Icebox Pies"
1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries, picked over
1/2 cup organic sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp unsalted butter
1 prepared Graham Cracker crust
Combine the cornstarch and water in a small bowl and stir the mixture until smooth.Combine 3 cups of the blueberries, the sugar, the cinnamon, and nutmeg in a medium sized saucepan. Bring the pot to a boil, stirring occasionally. Stir in the cornstarch mixture and cook the mixture over medium heat, stirring constantly till it is thickened. Cook an additional 2 minutes.Remove pot from the heat and stir in the butter and remaining cups blueberries.Scrape the filling into the prepared crust. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
6 to 8 servings.
1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries, picked over
1/2 cup organic sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp unsalted butter
1 prepared Graham Cracker crust
Combine the cornstarch and water in a small bowl and stir the mixture until smooth.Combine 3 cups of the blueberries, the sugar, the cinnamon, and nutmeg in a medium sized saucepan. Bring the pot to a boil, stirring occasionally. Stir in the cornstarch mixture and cook the mixture over medium heat, stirring constantly till it is thickened. Cook an additional 2 minutes.Remove pot from the heat and stir in the butter and remaining cups blueberries.Scrape the filling into the prepared crust. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
6 to 8 servings.