| BLUEBERRY-GLAZED PIE |
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One 9-inch pieClassic CRISCO Single Pie Crust 1 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup cold water 4 cups fresh or dry-pack frozen blueberries, rinsed and drained 1 tablespoon butter or margarine 1 tablespoon lemon juice 1 cup whipped cream Line a 9-inch pie plate with pastry; bake and cool. Combine sugar, cornstarch, salt, and cinnamon in a heavy saucepan. Gradually stir in water, blending until smooth. Stir blueberries into saucepan. Cook over medium heat, stirring constantly, until mixture comes to boiling (about 10 minutes). Cook, stirring constantly, for 5 minutes. Remove from heat and stir in butter and lemon juice. Cool. Spoon blueberry mixture into the baked pie shell. Chill several hours or until firm. To serve, fill a pastry bag with whipped cream. Pipe a lattice design on top of pie. |
