BLUEBERRY PIE DELUXE|
4 c. fresh blueberries
1 c. water
1 c. sugar
3 Tbsp. cornstarch
juice of 1/2 lemon
1 c. heavy cream, sweetened
1 baked, cooled pie shell
Boil 1 cup blueberries with water and sugar; strain.
Add cornstarch to liquid; boil until thick. Place remaining
blueberries. Add lemon juice; pour boiling mixture over
berries and let cool. Put layer of whipped cream in pie shell.
Put berry mixture over whipped cream. Chill for several hours.
Yield: 8 servings.
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