Categories: dessert, nondairy, not tried
Ingredients
- 2 cans Oregon Blueberries
- 6 tablespoons sugar (more or less to taste)
- 2 tablespoons lemon juice (optional)
- 1 tablespoon butter or margarine (optional)
- Pastry for a double crust, 9-inch pie
Directions
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Preheat oven to 400 degrees Fahrenheit.
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Drain the berries and reserve the syrup from one can.
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Stir the blueberry syrup into the combined mixture of the cornstarch and half of the sugar.
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Cook over medium heat, stirring constantly until thickened.
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Remove from heat.
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Gently stir in remaining sugar, blueberries and lemon juice.
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Let stand while preparing pastry.
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Line a 9 inch pie pan with pastry and fill with fruit filling.
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Dot with butter or margarine.
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Adjust top crust on pie, cutting slits for steam to escape, and seal.
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Bake for 30 minutes or until filling is bubbly and crust is golden brown.