Recipe by Heather in Barrie
I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.
Top Review by Paul Elliott
I haven't been able to find the blueberry glaze mix in the store for a while. The "Muskoka" caught my eye so I had to try it out of simple allegiance. I was not disappointed. The lemon gave it added freshness and the liqueur gave it more depth than a mix could ever give. The rest of the family loved it and can't wait for me to make it again. I guess I'll be stopping for blueberries again this week!!
- 3⁄4 cup sugar
- 2 1⁄2 tablespoons cornstarch
- 2⁄3 cup water
- 4 cups wild blueberries
- 2 tablespoons butter (I use Becel)
- 1 lemon, juice and rind of, grated
- 2 tablespoons orange liqueur
- 1 baked pie shell
Directions See How It's Made
- Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
- Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
- Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
- To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.