This unusual recipe comes from Sandy Bottom Berries of Rockford, Michigan.




For pie crust:

  • In a 9-inch pie plate, combine flour, the 2 tablespoons sugar and the salt. In a small bowl, whisk together oil and milk; pour over flour mixture. Mix with a fork until crumbly. Press evenly onto bottom and sides of pie plate. Bake in a 400° oven for 12 to 15 minutes or until golden. Cool on a wire rack.


For glaze:

  • In a medium saucepan, combine the 1 cup sugar, the gelatin and cornstarch; stir in the water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; let stand to cool slightly (about 10 minutes).

  • Fill baked pie crust with blueberries and slowly pour glaze evenly over berries. Chill, covered, for at least 2 hours or until set. If you like, top with whipped cream.

Nutrition Facts

370 calories; 14 g total fat; 0 mg cholesterol; 154 mg sodium. 60 g carbohydrates; 3 g protein;