Melba's Jammin' > wrote in
:

> In article >,
> hahabogus > wrote:
>
>> when I do anything like that I devide up the berries some get cooked
>> with the thickener some stay fresh. then I combine them. About 1/3
>> get cooked. Instant tapicoa works well.
>
> Is this a two-crust pie that you then bake?
>

No, well some times lattice...but not a full covering pastry ever. Seems
silly (to me) to cover the pie as it looks so pretty. Maybe a little
whipped cream when served (if eaten room temp).

If it seems not likely; may I suggest this blueberry tart recipe?



Frozen Wild Blueberries can be purchased in the Safeway up here.

Forget the sour cream and go with a good brand or homemade Vanilla Ice
Cream.

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BlueBerry Tart

desserts, pies

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process
till powdered. Combine in a bowl the powder with the frozen blueberries
(mix well). Pour into pie Crust.

Place tart on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top. Cool for
at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Notes: "The Short-Cut Cook" by Jacque Pepin page 247


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--

The beet goes on -Alan