Fresh Blueberry Pie

This is a newer recipe in my file. It came from Judy Schmidt who prepared it for Round Table luncheon in 2011.

Fresh Blueberry Pie
Fresh Blueberry Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    C. sugar

  • 2 1/2

    Tbsp. cornstarch

  • 1/4

    tsp. salt

  • 1/4

    tsp. cinnamon

  • 1

    C. blueberries

  • 1/4

    C. water

  • 2

    Tbsp. butter

  • 1 1/2

    tsp. lemon juice

  • 2

    more cups fresh blueberries

  • Whipped cream, vanilla ice cream, or frozen yogurt

Directions

Combine the sugar, cornstartch, salt and cinnamon in a medium saucepan. Blend in the 1/4 C. water and 1 C. of the blueberries. Bring to a boil, and cook, stirring constantly, until mixture is very thick. Remove from heat and stir in 2 Tbsp. butter and the lemon juice. Cool. Fold in 2 more cups berries. Pour into a 9 or 10 inch baked pie shell. Chill for 2 hours. This is good made in a graham cracker crust.

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