My beloved husband ate this at Thanksgiving lunch at work years ago. He got here domestic raving approximately it, so I requested for the recipe.
Thanks to Mary Gray I could make this delicious for my complete family. The only change I made to the recipe turned into to update the Greek yogurt with sour cream.
Greek yogurt, in my opinion, is lighter than bitter cream! This dessert additionally brings precise taste and color to the holiday table! Note: The putting time may be very short;
And the handiest baked element is the crust. Most preparation time is refrigerator time!
° 1 9-10 basic pie crust
° Egg wash (1 egg beaten with 1 teaspoon water)
° four pints of blueberries
° 1 cup sugar
° 1/four cup fresh lemon juice
° 1 tablespoon of cornstarch combined with 2 tablespoons of cold water
* Directions :
Place pie crust on a 9- or 10-inch tray. Brush the inside of the pie crust with the egg wash. Refrigerate the pie crust. Heat the oven to 400 levels F
Cook the blueberries in a huge skillet with the sugar and lemon juice, covered, over medium warmness for 10 mins or till they launch the juice.
Strain the blueberries right into a huge saucepan and boil the juices till you have approximately 2 cups. Stir withinside the cornstarch mixture.
The mixture is boiled. Remove it from the warmth and permit it cool. Mix with blueberries.Put the blueberry aggregate into the covered pie crust. Bake for 90 mins or till boiling.
Let cool for two hours at room temperature, then refrigerate for an extra 2 hours earlier than serving.