Wednesday, August 26, 2015

Double Blueberry Pie

Ever since I started sharing recipes with you, dear readers, friends and family are giving me cookbooks. Old ones, new ones — it doesn't matter. I love them all.

This blueberry pie combines recipes from two different Farm Journal cookbooks. One is borrowed from my neighbor Julie, who knew I would enjoy trying some simple down-home cooking. The other came from my mother-in-law and is filled with sweet and savory pie ideas.

These cookbooks are from 1977 and 1965, which makes them educational and fun to read. Like this comment on the pie: "We love the good berry taste." And it is so good.

This dessert comes together fast, especially if you cheat like I did and use a pre-made crust. I really just wanted to enjoy the berry filling as soon as possible.

Mangia! Mangia!

Double Blueberry Pie
Inspired by Farm Journal

1/2 cup sugar (use 3/4 cup if you like a sweeter pie)
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
Juice and zest from 1 lemon
1 baked 9-inch pie crust (use freshly made or refrigerated dough or a frozen pie shell like Wholly Wholesome's Organic Whole Wheat frozen pie crust)

Combine sugar, cornstarch and salt in a small pan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking until blueberry mixture becomes thick.

Remove from heat and stir in butter, lemon juice and lemon zest. Set aside to cool.

Place remaining 2 cups blueberries in baked pie shell. Top with cooled blueberry mixture.

Chill in refrigerator at least 1 hour. Slice and serve with whipped cream.

Above, Farm Journal's Complete Pie Cookbook and Farm Journals's Best-Ever Recipes. You can access many original and new Farm Journal recipes at Anna's Country Kitchen.

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