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Blueberry Cookbook

Uncovered Blueberry Pie
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3 cups Blueberries, fresh
1 tablespoon Butter
3 tablespoons Cornstarch
  Cream, whipped, sweetened
1 Pie shell, baked, 9"
1/8 teaspoon Salt
3/4 cup Sugar
1 cup Water


In a medium sauce pan, combine sugar, cornstarch and salt.
Stir in the water and 1 cup of the blueberries.
Cook and stir over medium heat until  thickened.
Remove from heat.
Stir in the two remaining cups of blueberries and the butter until the butter is melted.
Cool completely.
Pour into pie shell.
If desired, cover and chill in the refrigerator until ready to serve.
Serve with whipped cream.

Makes 8 servings.


Better Homes and Gardens (August 2005)

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Last modified: August 17, 2018
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