Ingredients
1 (9-inch) piecrust, baked and cooled
4 cups fresh blueberries
5 tablespoons water, divided
3 tablespoons cornstarch
2 tablespoons fresh lime juice
2/3 cup Golden Blossom Organic White Forrest Honey
dash of nutmeg
whipped cream, optional
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Rinse blueberries. Whisk together 3 tablespoons of water with the cornstarch in a small bowl.
In a medium saucepan combine 1 1/2 cups blueberries, the remaining 2 tablespoons water, lime juice, honey and nutmeg. Bring to a boil. Cook 3 minutes, stirring constantly. Stir in cornstarch mixture. Cook about 1 more minute until thick and clear. Remove from heat and stir in remaining berries.
Spoon berries into cooled crust. Refrigerate until ready to use. Serve topped with whipped cream if desired.
Hint: Do not cover pie with plastic wrap, as it will stick to the blueberries.
Serves: 8
In a medium saucepan combine 1 1/2 cups blueberries, the remaining 2 tablespoons water, lime juice, honey and nutmeg. Bring to a boil. Cook 3 minutes, stirring constantly. Stir in cornstarch mixture. Cook about 1 more minute until thick and clear. Remove from heat and stir in remaining berries.
Spoon berries into cooled crust. Refrigerate until ready to use. Serve topped with whipped cream if desired.
Hint: Do not cover pie with plastic wrap, as it will stick to the blueberries.
Serves: 8
