Blueberry Pie

Ingredients

• 1/3 cup water
• 250 g (1¼ cup) sugar
• 6 tbsp (3/8 cups, 1/4 cup + 2 tbsp) corn starch
• 1/4 tsp salt
• 6 cups blueberries
• 2 tbsp butter (unsalted)
• 1 tsp lemon juice
• 10" pie shell

Toppings:

• Whipped cream

Directions

• Par-bake pie shell at 425°C for 10-12 min, until golden brown. Let cool.

  • Poke holes in the bottom with a fork, and weigh down with pie weights or dried beans.

• Combine sugar, water, cornstarch, and salt in a medium saucepan over medium heat. Stir to dissolve.

• Add half of the berries (3 cups). Continue cooking, with constant stirring, until the mixture comes to a boil and thickens. It should be quite thick, and the transition is pretty sudden. Remove from heat.

• Add butter and lemon juice. Stir, then allow to cool.

• Before the filling sets completely, stir in the remaining berries and pour into the prepared pie shell. Refrigerate to cool.

Notes

• From 2015 Schuh recipes.

• How long does this take?