INGREDIENTS…. makes 6 pie pieces
Crisco or Tender flake lard *or premade pie crust (frozen section / grocery store)
Flour
1 large basket Blueberries
Monk fruit / Stevia or White Sugar
Cornstarch
DIRECTIONS
Make pie crust according to Crisco or tender flake packaging and set in fridge to cool, wrap in clingwrap.
For the Filling, in a large mixing bowl add…
2 – 3 cups Blueberry (wash and dry)
1/4 cup water
1/2 cup Sugar or sugar substitute
Heat in a pot till hot slight bubbling
Add 1 Tbsp cornstarch mix and continue to bubble on med/low heat, till thickened
Trying not to mash blueberries / folding them.
Transfer blueberry filling to large bowl drizzle with ¼ lemon wedge and set in fridge to cool.
Once cooled
take out crust, roll it out and place in pie dish, add filling
bake 375 for 50 – 60 mins.
