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Carolina Blueberry Pie | by beebo wallace
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Carolina Blueberry Pie

Carolina Blueberry Pie




* < 1/4 cup sugar

* 2 teaspoons cornstarch

* 1/3 cup cold water

* 1 1/2 cup fresh NC blueberries

* 1 teaspoon lemon juice



* 1/4 cup margarine, melted

* 1/4 cup sugar

* 8 cinnamon graham crackers, finely crush



* 1/4 cup cold water

* 1 envelope (7grams) unflavored gelatin

* 1 tablespoon sugar

* 2-8 ounce cartons low fat blueberry yogurt

* 1/2 cup fresh NC blueberries



For the topping, mix cornstarch and sugar in a medium sized saucepan. Stir in cold water. Add blueberries and bring to a boil over low heat, stirring constantly. Cook until clear. Add lemon juice, stir and remove from heat. Cool at room temperature.


For the crust, mix margarine, sugar and graham crackers. Reserve 2 tablespoons crumbs. Press remaining crumbs into an 8-inch pan. Bake at 350F for 8 minutes. Let crust cool. For the filling, sprinkle gelatin over water in a 1-1/2 quart mixing bowl. Let stand 2 minutes. Microwave on high 40 seconds. Stir thoroughly, then let stand for 2 minutes or until gelatin is completely dissolved. Add sugar, mix; then add yogurt. Whisk well and chill. Blueberries will be added later.


When the crust is cool, put the pie together. Whip yogurt with an electric mixer for 2 minutes. Fold in 1/2 cup blueberries. Pour filling into crust. Chill for 1/2 hour, then spread blueberry topping over yogurt. Chill pie for 1 hour. Just before serving sprinkle reserved crumbs over pie.

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Uploaded on March 22, 2005