I came here for local hype and asked for a recipe.Thanks to Mary Gray, I was able to prepare this kind of hospitality for the whole family.The only change I made to the recipe was to add sour cream to the Greek yogurt.In my opinion, Greek yogurt is lighter than sour cream!This dessert also fills the festive table with juicy flavor and aroma!Note: The subtraction time can be very short; the most commonly used baking ingredient is the crust.
* ingredients
° 1 9 -10 pie crust basic
° Egg wash (1 egg beaten with 1 teaspoon water)
° Four pints of blueberries
° 1 cup sugar
° 1/4 cup fresh lemon juice
° 1 tablespoon of cornstarch with 2 tablespoons of cold water
* Directions :
Placing pie crust on a 9 or 10 inch tray. Brush the inside of the pie crust with the egg mixture. Refrigerate the pie crust. Heat oven 400 degrees F
Cook blueberries in a large saucepan with sugar and lemon juice, covered, over medium heat for 10 minutes or until juice is released.Strain the blueberries in a large saucepan and adjust the juice to about 2 cups.Stir in the cornstarch mixture. Bring the mixture to a boil.Taking out of stove / let it cool.
Mix with blueberries, and place raspberry mounds into covered pie crust.Baking 90 minutes OR until cooked through.Chill room temperature about 2 h , then refrigerate another 2 h before serve.
Enjoy !
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