Seaport Momís Treasured Blueberry Pie
1 baked 9-inch pie crust
3 cups of blueberries
ĺ cup water, plus 2 tablespoons
3 tablespoons cornstarch
ĺ cup Chambord or raspberry liqueur
1/3 cup raspberry jam
1 Ĺ cup sugar
Must be made ahead.
Place 1 Ĺ cups of the blueberries, sugar and ĺ cup water in saucepan, bring to a
Mix the cornstarch with 2 tablespoons of water and add to the
mixture along with the Chambord. Cook over moderate heat, stirring gently for 2
to 3 minutes until thick and clear. Remove pan from the heat and cool for 15
Fold in remaining 1-Ĺ cups blueberries. Spread the jam evenly
over the crust and pour in the blueberry mixture. Chill for several hours before
serving. Pass the whipped cream after slicing the pie.