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Blueberry Pie

A slice of blueberry pie and a glass of milk

Bethany Chatterjee, Camden Pointe Thursday Women A7

½   cup sugar
2   Tbsp. cornstarch
3/4   cup water
4   cups fresh blueberries or frozen but thawed
1   9-inch Graham cracker crust
Whipped cream

In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

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