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For the crust:
(or use Pillsbury ready made)
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Preheat the oven to 375 degrees F.
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In a small bowl, combine the flour and
confectioners' sugar.
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Cut in the butter with a pastry blender
to form a fine crumb,
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press the mixture into a flat disc and
refrigerate for 30 minutes.
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Mold the chilled dough across the bottom and up the
sides
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of a 9-inch pie plate, preferably glass or ceramic.
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Bake for 10 to 12 minutes, until golden.
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cool the crust before adding the filling.
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For
the filling:
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In a medium
saucepan, whisk together the cornstarch, salt and
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1/4 cup of the
water to make a loose paste.
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Add 1 cup of
the blueberries, the granulated sugar and
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the remaining
1/2
cup
water.
Bring the mixture to a boil,
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then reduce heat to
medium and cook until the sauce thickens,
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stirring constantly
Remove from heat and stir in the remaining
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3 cups blueberries and
lemon juice.
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Pour into the pie shell and cool.
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