Wednesday, July 1, 2009

Blueberry Pie

One 9-inch frozen ready-to-bake pie shell, thawed
1 package (4-serving size) lemon gelatin
1/2 cup sugar 1/4 cup cornstarch
3/4 cup ginger ale
3 pints fresh blueberries, washed

Yield: 6 to 8 servings

Bake the pie shell according to package directions. Set aside to cool.

In a medium saucepan, combine all the remaining ingredients except 2 pints blueberries over medium heat. Cook 5 to 7 minutes, or until the gelatin mix has dissolved and the blueberries have popped and colored the mixture blue, stirring frequently. Remove from the heat and let cool for about 5 minutes.

Stir in the remaining 2 pints blueberries and spoon into the baked pie shell, mounding up the center for a nice high pie. Chill for at least 4 hours, or until set. Serve, or cover and keep chilled until ready to serve.

Note: Before serving, top each slice with a dollop of freshly whipped cream and additional fresh blueberries.

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