HARRIET BEPPLER’S MYSTERY CHEF BLUEBERRY PIE
This famous Laun family recipe was found in an old newspaper—you must use the entire name! Ingredients: • 4 cups fresh blueberries • 1/2 cup sugar • 2 tablespoons corn starch • 1/ 4 cup water • 1 teaspoon grated lemon rind (or 2 tbsp juice) • 1 cup heavy cream • 9-inch graham cracker or pastry pie crust Instructions: 1. Mash 1 cup of blueberries. 2. In 2 qt. saucepan, stir together the sugar and corn starch. Gradually add the water until smooth. 3. Stir in the mashed blueberries and lemon rind or juice. 4. Over medium heat, stirring constantly, cook until thickened and boiling. Boil for 1 minute. 5. Turn into a bowl, cover and cool. Then fold in the remaining blueberries. 6. Whip cream until double in volume. 7. Spread 11/2 cups of whipped cream on bottom and sides of pie crust. Fill with blueberry mixture. 8. Garnish with remaining whipped cream. 9. Chill until set - approximately 3 hours. 47
