Unbaked Blueberry Pie
The Washington Post, August 22, 2007
- Cuisine: American
- Course: Dessert
- Features: Fast
Summary:
This recipe can also be used with shortcake or as a pie filling. Marguerite Kelly uses the shortcake recipe on the Bisquick package, substituting heavy cream for milk.
6 servings
Ingredients:
- 1 quart blueberries, stemmed and washed
- 1 cup plus 1 tablespoon sugar
- 1 cup water
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter
- 1 cup heavy cream
Directions:
In a medium saucepan over low heat, combine 1 cup of the berries and 1 cup of sugar; add the water, cornstarch and salt. Cook, stirring often, for about 10 minutes or until thickened. Remove from the heat and add the remaining 3 cups of blueberries and the butter, mixing well. Set aside to cool.
Just before serving, beat the cream with 1 tablespoon sugar to the desired consistency. Pour the berry mixture into a bowl and top with the whipped cream.
Recipe Source:
Adapted from “The Mother’s Almanac Revised,” by Marguerite Kelly and Elia Parsons (Doubleday, 1992).
Tested by Bonny Wolf for The Washington Post.
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E-mail the Food Section with recipe questions.
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