Creamy Wild Blueberry Pie

By tjanddj

Ingredients

• prepared frozen, rolled pie crust or your favorite single crust recipe
• 5 cups frozen Wild Blueberries
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 1/2 tablespoons lemon juice
• 1 cup low-fat sour cream

Details

Servings 8
Adapted from wildblueberries.com

Preparation

Step 1

Roll out dough on floured work space and press into a tart pan. Prick crust thoroughly on bottom and sides with a fork and bake for 5-10 minutes at 400°F until golden color.

Combine berries with sugar over very low heat. Berries will thaw and sugar will melt. Combine cornstarch with small amount of water to make a slurry and add to berry mixture. Stir thoroughly to blend cornstarch mixture evenly. Cook until thickened and sauce is clear, about 3-5 minutes. Remove from heat and cool to room temp. Stir in lemon juice and fold in low-fat sour cream.

Pour into cooled tart crust and refrigerate for at least an hour. Served chilled. Serves 8. Optional: sprinkle with 1/2 cup thinly sliced roasted almonds before serving

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