The pie crust for this very blueberry pie is made with sugar and milk, and it bakes up perfectly to accommodate the two cups of fresh blueberries and the two cups of cooked ones that are layered into the pie shell. This pie makes a sweet treat that is chi
INGREDIENTS (for 8 servings):
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons white sugar
- 1/3 cup vegetable oil
- 1 1/2 tablespoons milk
-
- 2 cups fresh blueberries
- 2 cups fresh blueberries
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1/4 cup water
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 1 tablespoon lemon juice
PREPARATION:
Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
Place 2 cups of fresh blueberries in baked pie shell.
In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
Pour filling over berries in pie shell and allow to cool.