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).

363 calories, 17g fat, 10g saturated fat, 60mg cholesterol, 36mg sodium, 54g carbohydrates, 2g dietary fiber, 2g protein.