Once you try this recipe you may never go back to traditional blueberry pie!
Pick and wash 1 quart of blueberries (cannot use frozen for this recipe).
Mix together in saucepan
- 1 cup blueberries
- 1 cup water
- 1 cup sugar
- 4 tablespoon all-purpose flour
- 1 teaspoon plain gelatin
- Pinch of salt
Bring to a boil until it becomes a thick sauce. Let cool.
When cooled but not completely set fold in the remaining 3 cups of blueberries and pour into a 10 inch baked pie shell. Refrigerate until completely set. When cold, garnish with sweetened whipped cream.
Original recipe from Taste of New England but tweaked and updated by Sarah Harrigan
Harrigan Tales 