Quick, cold, tasty, and just the thing for a hot humid day! Make it tonight and it’ll be ready to cool the tongue and delight the troops!
1 1/2 lbs blueberries (fresh or frozen)
1/2 cup light brown sugar
1/2 fresh lemon, juice of
1 teaspoon cinnamon
2 tablespoons cornstarch or 2 tablespoons arrowroot
2 tablespoons cold water
1 baked pie crust
Directions:
Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.
Oh YUM!! Too bad it’s not National Blueberry Month every month!
Eat up Portage Peeps!