1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
grated peel of 1 lime
1 tablespoon fresh lime juice
4 cups fresh blueberries, rinsed and well drained
1 pint heavy cream
1 teaspoon vanilla
3 tablespoons sugar
1 baked 9-inch pie crust, cooled (store bought or homemade)
Bake pie crust.
To prepare blueberry pie filling, in large saucepan combine 1/4 cup sugar, cornstarch, salt, lime peel and juice
and 1-1/2 cup blueberries. Cook mixture over medium heat, stirring constantly until thickened and blueberries
are softened, about 4 minutes. Remove from heat and stir in remaining blueberries. Let mixture cool to room
temperature. Chill 15 minutes.
Whip cream with vanilla and remaining 3 tablespoons sugar until stiff peaks from. Spread about 3/4 whipped
cream mixture in the bottom of baked pie crust with spatula. Top with blueberry mixture. Garnish top of pie with piped whipped cream,
or serve remaining whipped cream in bowl with pie. Chill pie at least 1/2 hour.
Makes 6 to 8 servings.
Date: July 27, 2002