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Submitted by Rochie Goldberg
Super easy. Looks beyond gorgeous. Switches things up from the standard heavy chocolatey doughy desserts. Gets finished within hours of making it.
3/4 cup sugar
2 and 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup water
5 cups fresh blueberries, divided
1 teaspoon vanilla extract
2 tablespoons butter or margarine
2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest (yellow only, not white part)
10-inch pie crust, blind baked and cooled
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 and 1/2 cups blueberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher a few swipes if you like). Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. Cool.
Fold in 2 and 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.
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