Blueberry Glace Pie
Blueberry Glace Pie
This delicious pie from Sabrina Babcock was adapted from a recipe in Cooking Down East by Marjorie Standish. (It requires fresh Maine wild blueberries.)
Ingredients
- 4 C Maine wild blueberries (1 quart of fresh, not frozen berries)
- 3/4 C water
- 1 T butter
- 3/4 C granulated sugar
- 3 T cornstarch
- dash salt
- 2 t lemon juice
- 8-9 inch pre-baked pie shell
- 3 T cream cheese -- at room temperature
Instructions
- Spread the softened cream cheese evenly over the bottom only of the pre-baked pie shell. Set aside.
- In a small sauce pan over medium heat, combine 1 cup of the blueberries with 3/4 cup water. Bring to a boil and cook gently about 4 minutes. Add 1 T butter.
- Combine the sugar, cornstarch and salt in a small bowl and add to the hot blueberry mixture. Cook slowly until thick and clear on low heat, stirring gently the entire time (which isn't very long)..
- Remove from heat and stir in the lemon juice.
- Put remaining fresh blueberries in a large bowl and then gently mix in the hot mixture.
- Pour the mixed blueberries into the prepared pie shell, let cool a bit and then cover and chill in the fridge for two or more hours.
- Serve with lightly-sweetened whipped cream.
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