Years ago, my loving husband ate it at work for Thanksgiving dinner.I came here because of local passions, so I asked for a recipe.The only change I made to the recipe was adding sour cream to the Greek yogurt.This dessert also brings subtle flavor and flavor to the festive table!
° 1 9 10 pie basic crust
° Egg wash (1 egg beaten with 1 teaspoon water)
° Four pints of blueberries
1 cup sugar
° 1/4 cup fresh lemon juice
° 1 tablespoon of cornstarch with 2 tablespoons of cold water
* Directions :
Placing pie crust on 9 or 10-inch tray. Brush inside of pie crust with egg mix . Refrigerate pie crust. Heat oven 400 degres f
Cooking blueberries in saucepan with sugar / lemon juice, covering & simmer on medium heat for 10 min or until juiced.Strain the blueberries into a large saucepan and bring the water to a boil until about 2 cups.Add cornstarch mixture. Boil the mixture.Get away from heat and cold. Blend with blueberries, & placing raspberry mounds to covered pie crust. Baking for 90 min or to boiling.Let cool for 2 hours at room temperature, then refrigerate for another 2 hours before serving.