Blueberry Meringue Pie Recipe - Cooking Index
Blueberry Meringue Pie Recipe - Cooking Index
| 1 | Blueberries | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/3 cup | 20g / 0.7oz | Cornstarch |
| 1 cup | 237ml | Water |
| 2 tablespoons | 30ml | Lemon juice |
| 1 | Baked 9-inch pastry | |
| 2 | Egg whites | |
| 1/4 cup | 49g / 1.7oz | Sugar |
Wash berries; crush 1 cup of them, reserving remainder. Blend 1/2 cup sugar and cornstarch. Add crushed berries and water, and cook slowly, stirring constantly, until mixture thickens and bubbles.
Remove from heat; add lemon juice and reserved whole berries.
Pour into baked pie shell. Beat egg whites until foamy; add sugar, a tablespoon at a time, and continue beating until meringue stands in stiff peaks. Spoon meringue over top of hot filling, pressing against inner edge of crust to seal.
Bake at 350F for 15 to 20 minutes or until meringue in lightly tipped
Source:
Keebler
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