Supreme Blueberry Pie

Supreme Blueberry Pie

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 (one egg beaten with 1 teaspoon water)
  • Four pints of blueberries
  • one cup sugar
  • a quarter cup fresh lemon juice
  • one tablespoon of cornstarch with two tablespoons of cold water
 Directions :
Placing pie crust on nine or nine-inch tray. Brush inside of pie crust with egg mix . Refrigerate pie crust. Heat oven four hundred  degres f
Cooking blueberries in  saucepan with sugar / lemon juice, covering & simmer on medium heat for ten min or until juiced.Strain the blueberries into a large saucepan and bring the water to a boil until about two 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 ninety min or to boiling.Let cool for two hours at room temperature, then refrigerate for another 2 hours before serving.
Enjoy !

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