¼ cup cold water
Pinch of salt
5 tablespoons all-purpose flour
1 quart fresh blueberries, washed and drained, divided
½ cup water
1 cup sugar
1 (10-inch) piecrust, baked
Whipped cream, for garnish
In a small bowl combine the cold water, salt, and flour. Mix into a paste and set aside.
In a medium saucepan combine 1 cup of the blueberries, the water, and sugar, cooking until the sugar dissolves. Remove from the heat and whisk in the flour mixture until smooth. Return to the heat and cook, stirring until the mixture is thickened. Remove the saucepan from the heat and cool. Stir in the remaining 3 cups blueberries. Pour into the piecrust and chill. Garnish with whipped cream before serving.
Makes 6 to 8 servings
Reyes Smith, Queen
Carefree Crimson Court of Coventry,
Royal Oak, Michigan