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Ingredients
- 4 c. fresh blueberries (divided)
- 1/2 c. water plus 2 Tbsp. (divided)
- 2 Tbsp. cornstarch or possibly Clear Jel (see note)
- 1/2 c. granulated sugar
- 1 tsp fresh lemon juice
- 1 tsp orange or possibly lemon zest
- Â Â Healthy pinch of salt
- 1 x baked 9 inch pie shell
- Â Â Whipped cream (optional)
Directions
- Measure 1 c. of the blueberries, choosing the softest ones. Place them in a medium saucepan with 1/2 c. water. Cover pan and bring to a boil.
- Meanwhile, in a small bowl whisk together the cornstarch and remaining 2 Tbsp. of water. Set aside. When the water and blueberries have come to a boil, remove cover, lower the heat and simmer, stirring constantly, till blueberries start to burst, about 3 to 4 min. Stirring constantly, add in cornstarch mix, sugar, lemon juice, orange zest and salt. Cook till mix thickens and becomes translucent/soft. Remove immediately from heat and mix in the remaining 3 c. blueberries.
- Spoon the mix into the baked pie shell and allow to sit at room temperature for at least 2 hrs before serving. Serve with whipped cream if you like.
- Note: Clear Jel is a thickener which produces a more translucent/soft look than cornstarch. It's available at the Decorette Shop in Portland and Tigard. -
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 686g | |
| Calories 771 | |
| Calories from Fat 16 | 2% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 447mg | 13% |
| Total Carbs 196.84g | 52% |
| Dietary Fiber 13.7g | 46% |
| Sugars 156.3g | 104% |
| Protein 4.25g | 7% |
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