Thursday, August 13, 2009

Blueberry Chess Pie
From Salena Thomas
This is a southern recipe handed down to me from my grandmother.

1 ½ c sugar
½ c butter
1/8 tsp salt
3 eggs
2 Tbsp flour 2 Tbsp cornstarch
1 Tbsp vinegar
1 ½ tsp vanilla
1 pt fresh blueberries (not frozen)
1 unbaked 9” pie shell, bottom only
Cream sugar, butter, and salt until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add flour, cornstarch, vinegar, and vanilla; beat until smooth. Stir in blueberries. Pour into pie shell. Bake at 400 for 15 minutes. Reduce heat to 300. Bake 35 more minutes or until firm in center. Cool on rack.

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