Very Blueberry Pie
I’ve been wanting to try this and found a good deal on some really nice blueberries. I’d recommend letting it set up overnight, mine wanted to fall apart 3 hours later.
This unusual recipe comes from Sandy Bottom Berries of Rockford, Michigan.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons milk
- 1 cup sugar
- 3 tablespoons lemon-flavored gelatin
- 2 tablespoons cornstarch
- 1 cup water
- 4 -4 1/2 cups fresh blueberries or raspberries
- Whipped cream (optional)
- In a 9-inch pie plate, combine flour, the 2 tablespoons sugar and the salt. In a small bowl, whisk together oil and milk; pour over flour mixture. Mix with a fork until crumbly. Press evenly onto bottom and sides of pie plate. Bake in a 400 degrees oven for 12 to 15 minutes or until golden. Cool on a wire rack.
- In a medium saucepan, combine the 1 cup sugar, the gelatin and cornstarch; stir in the water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; let stand to cool slightly (about 10 minutes).
- Fill baked pie crust with blueberries and slowly pour glaze evenly over berries. Chill, covered, for at least 2 hours or until set. If you like, top with whipped cream.