Mmmm Fresh Blueberries :drool:
My two recepie contributions:
Pie dough for a double crust (homemade is best, but purchased works)
4 cups fresh blueberries
1 cup granulated sugar
1/4 teaspoon salt
1/4 cup cornstarch diluted in 1/4 cup cold water
3/4 cup hot water
1 Tablespoon lemon juice
Wash berries and place 3 1/2 cups into a large bowl. Combine remaining 1/2 cup of blueberries with sugar, salt, diluted cornstarch and hot water in a saucepan. Cook over low to medium heat until think and clear, about 10 minutes, stirring frequently and crushing berries. Add lemon juice and mix well. Pour cooked mixture over washed berries and stir gently to coat. Let stand until cool. Meanwhile, prepare crust if necessary. Once blueberry filling is cool, place in bottom crust and top with second crust. Seal the edges of the two crusts together and cut a steam vent if you are not ueing a pie bird. Bake in a 400 degree oven about 45 minutes. Let finished pie cool to room temperature before serving to set the filling. (you get blueberry soup otherwise). Great with vanilla ice cream.
2 cups blueberries
1/2 cup sugar
1 Tablespoon cornstarch
Mix cornstarch with just enough cold water to dissolve it completely. Set aside. Wash blueberries and combine with sugar in a saucepan. Cook over low to medium heat until berries are softened, 5-10 min, stirring frequently. As the sauce cooks, crush some berries to color and flavor the sauce but leave others whole for texture as you desire. Once berries are softened, add cornstarch/water mixture and stir continously until thickened. The finished consistance can by adjusted by adding more cornstarch (dissolved in water) to thicken further or plain water to thin.
I most frequently serve this sauce with pancakes and waffles, but it’s good on ice cream and probably other things as well.