Tuesday, July 06, 2010

Fresh Blueberry Pie

Readers here know I love the Farm Journal series. I have a separate volume dedicated to Pies and pastry but this 1959 volume is wonderful as well. I have a lot of blueberries here and want to make something. I'm just not sure this is it...
Fresh Blueberry Pie "Awakens laggard appetites" (It really says that.)

1 baked 9" pie shell
4 c. fresh or frozen blueberries (Um, what is the name of this recipe again?)
1 c. sugar
3 tblsp. cornstarch
1/4 tsp. salt
1/4 c. water
1 tblsp. butter or margarine
Line cooled pie shell with 2 c. blueberries. (I can't imagine this - would you have to place each one down?)
To make sauce, cook remaining berries with sugar, cornstarch, salt and water over medium heat until thickened.  Remove from heat, add butter and cool. 
Pour over berries in shell.  Chill until serving time.  If desired, serve with whipped cream.

On the next page are some Prune-Apricot Tarts:  "Grandmother's prize turnovers often were fat with this luscious fruit filling." Too bad I didn't see this one when I sent Molly her recipes!

1 comment:

Kathleen Ernst said...

Once Scott and I were lucky enough to travel through rural Canada in the height of wild blueberry season. We found this little restaurant that made heavenly pie...we went back over and over.

This one sounds yummy too!