This recipe is from Kate McDermott's amazing cookbook Pie Camp. I highly recommend her book and her website for the best pie recipes and pie making techniques.
Use this topping on cream pies, poured over plain cake, and laddled over pancakes or french toast.
I use this topping to finish off Bill Smith's Atlantic Beach Pie from Food52
Use this topping on cream pies, poured over plain cake, and laddled over pancakes or french toast.
I use this topping to finish off Bill Smith's Atlantic Beach Pie from Food52
1/2 cup water
2 cups blueberries (or other berry-strawberries, blackberries, cherries, raspberries, or combination)
a small pinch of salt
1/2 tsp fresh-squeezed lemon juice
3 tablespoons sugar
1 tablespoon cornstarch
2 cups blueberries (or other berry-strawberries, blackberries, cherries, raspberries, or combination)
a small pinch of salt
1/2 tsp fresh-squeezed lemon juice
3 tablespoons sugar
1 tablespoon cornstarch
- Combine the water, salt, lemon juice, sugar, and cornstarch in a saucepan over medium heat. Cook until the sugar is dissolved, stirring constantly.
- Add 1 cup of blueberries and bring to a boil, while continuing to stir.
- Add the remaining cup of blueberries and cook for another minute, while stirring.
- Remove from the heat and let cool for 5 minutes.
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