Filling
- 1/4 cup [60 g] sugar
- 1 tablespoon [15 mL] cornstarch
- 1/4 teaspoon [1 mL] lemon peel
- 6 tablespoons [90 mL] water
- 3 cups [750 mL] blueberries
Biscuit Topping
- 1 cup [140 g] flour
- 4 teaspoons [20 g] sugar
- 1 1/2 teaspoons [7.5 mL] baking powder
- 1/4 teaspoon [1 mL] ground cinnamon
- 6 tablespoons [90 mL] skim milk
- 1 tablespoon [15 mL] cooking oil
- Ground cinnamon [optional]
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Filling
- Combine sugar, cornstarch and lemon peel in a medium size saucepan.
- Stir in water and berries.
- Cook and stir till thickened and bubbly.
- Cook and stir for 2 more minutes.
- Keep fillling hot while preparing buiscuit topping.
- Combine flour, sugar, baking powder and cinnamon in a medium bowl.
- Add milk and cooking oil; stir until just moistened.
- Spoon hot filling into a 9-inch [23-cm] pie pan.
- Immediately drop topping into 6 mounds on top of hot filling.
- If desired, sprinkle cinnamon on top.
- Bake in a preheated 400°F [200°C] oven for 15 minutes or until a wooden toothpick comes out clean.
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