Wednesday, July 18, 2012

Super Easy Gluten Free Blueberry Pie

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries,divided (about 3 containers)
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell(9 inches),baked

  • In a saucepan over medium heat, combine sugar,cornstarch,salt and water until smooth. 
  •  Add 3 cups blueberries. 
  •  Bring to a boil;cook and stir for 2 minutes or until thickened and bubbly. 
  •  Remove from the heat. 
  •  Add butter, lemon juice and remaining berries; stir until butter is melted.
  • Cool.  Pour into the pastry shell. 
  •  Refridgerate until serving.
The Gluten-Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6)

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