Blueberry Wedding Pie
Submitted by Sue Lowes on Apr 08, 2010

Cooked blueberry filling poured into baked pie shell with whipped cream on top.

Servings:
6

Complexity:   
Medium

Total Time:
1 hour

Ingredients:
1 9-inch pie shell, baked until golden
2 tablespoons cornstarch
2/3 cup water
4 cups blueberries
4 tablespoons sugar
1 lemon, juiced

Directions:
Combine cornstarch and water and stir until wll blended.

Put a saucepan over medium heat and add the cornstarch, blueberries, sugar and lemon juice. Bring to a simmer and stir constantly, breaking up some of the blueberries with the back of the wooden spoon.

Cook for about 5 minutes, until the sauce has thickened, but many of the blueberries are still intact.

Remove from the heat and pour into the baked pie shell.

Allow to cool, then refrigerate until set.

Serve with whipped cream on top