Once you try this recipe you may never go back to traditional blueberry pie!
Pick and wash 1 quart of blueberries (cannot use frozen for this recipe).
Mix together in saucepan
- 1 cup blueberries
- 1 cup water
- 1 cup sugar
- 4 tablespoon all-purpose flour
- 1 teaspoon plain gelatin
- Pinch of salt
Bring to a boil until it becomes a thick sauce. Let cool.
When cooled but not completely set fold in the remaining 3 cups of blueberries and pour into a 10 inch baked pie shell. Refrigerate until completely set. When cold, garnish with sweetened whipped cream.
Original recipe from Taste of New England but tweaked and updated by Sarah Harrigan