erve warm with the fresh blueberry sauce.
Blueberry Sauce: Combine the orange
plit and filled with Blueberry Filling and Blueberry Sauce (see Steps 3
oaf pans.
Spoon half blueberry sauce on top of the
isquick until crumbly. Stir in blueberry mixture and spread in the
Combine dry ingredients in a large saucepan and stir to mix well.
Add the water and stir to dissolve the cornstarch.
Add 1 cup berries and cook, stirring constantly over moderate heat, until the sauce is thickened and clear.
Add lemon juice and stir well to mix and cool slightly.
Add 3 cups of fresh berries. Gently transfer the filling to the prepared pie shell.
Chill thoroughly before serving.
This is simply the best blueberry pie you have ever eaten.
Spoon half of the reserved blueberry mixture over the batter. Repeat
Cook together until thickened.
Cool a little.
Fold in 1 box washed fresh blueberries.
Pour into cool baked pie shell.
lour mixture. Fold in lukewarm blueberry mixture. Pour into a greased
Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan.
Simmer over medium heat until reduced to 2 cups, about 15 minutes.
Dissolve 1 Tablespoon cornstarch in remaining 2 Tablespoons apple juice and add to blueberry mixture.
Add lemon juice.
Bring to boil, stirring constantly; simmer until thick, about 1 minute.
Cool slightly.
(Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.).
Bake pie shell; leave to cool.
Add milk (as needed), 1 teaspoon lemon juice and the powdered sugar.
Whip until creamy. Fold in Cool Whip until completely blended into mixture.
Pour mixture into baked pie shell.
Place the blueberries, 1 teaspoon lemon juice and 1 cup granulated sugar over heat.
Cook until mixture is hot throughout.
Cool.
Pour blueberry mixture over cream cheese filling already poured into pie shell.
Preheat oven to 350 degrees F (175 degrees C). Generously grease 36 miniature muffin cups with coconut oil.
Whisk eggs, ghee, pumpkin puree, maple syrup, and vanilla extract together in a bowl. Stir coconut flour, baking soda, and sea salt into egg mixture just until batter is combined. Fold frozen blueberries into batter. Spoon batter into the prepared muffin cups. Press 1 fresh blueberry on top of each muffin.
Bake in the preheated oven until lightly browned, about 25 minutes.
Combine sugar, cornstarch and salt in a saucepan.
Blend in water and 1 cup blueberries.
Bring to a boil, stirring constantly, until very thick.
Stir in butter and lemon juice. Cool slightly.
Fold in remaining berries.
Chill about 1 hour.
Beat heavy cream until thick, add powdered sugar and vanilla.
Spread whipped cream over the bottom of baked pie shell.
Top with blueberry filling. Chill 1-2 hours before serving.
In a saucepan over medium heat, combine blueberries, 1/4 cup water, orange juice, and sugar; stir gently.
Bring to a boil.
In a small bowl, mix cornstarch and 1/4 cup cold water.
Gently stir into the blueberry mixture, so as not to mash the blueberries.
Simmer gently until thick enough to coat the back of a metal spoon; 3-4 minutes.
Remove from heat, and stir in extract and cinnamon.
Sauce can be thinned with water if too thick.
Pour one pint of the blueberries into the baked pie shell.
Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.
br>Place 2 cups of fresh blueberries in baked pie shell
Put 2 cups fresh blueberries in cooled pie shell.
Boil remaining ingredients over medium heat until thickened.
Remove form heat.
Add 1 tablespoon butter; cool mixture.
Put mixture over fresh blueberries.
Put pie in refrigerator to set.
Combine 2 cups berries, water, sugar, cornstarch and salt. Mash and cook.
Put 3 cups of fresh berries in baked pie crust. Pour the cooked sauce over fresh berries.
Serve with whipped cream.
Refrigerate.
Preheat oven to 350\u00b0F.
Prepare fresh fruit, and mix with sugar and cornstarch in large bowl.
Transfer to an 8-inch baking pan.
In medium mixing bowl, combine Bisquick, nuts, brown sugar, and cinnamon.
Add milk and stir just until moistened.
Drop topping in small mounds over fruit.
Bake 20 minutes or until topping is light golden brown and a toothpick inserted into the topping comes out clean.
Serve warm with vanilla ice cream.
Place 2 cups of fresh blueberries in baked pie shell. In a saucepan, combine water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Mix well and add 2 cups fresh or frozen blueberries. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice. Pour filling over berries in pie shell and allow to cool. Makes 1 pie (8 servings).
Coat fresh drained blueberries with powdered sugar.
Place in baked pie shell.
Mix together remaining ingredients.
Cook until thick and pour over pie.