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Lemon Blueberry Pie Recipe

100% would make again

"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Greentown, Pennsylvania. Her tart delicious pie proves the point!

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8 Servings
Prep: 10 min. + chilling Cook: 10 min. + cooling

Ingredients

6 eggs, lightly beaten
1 cup sugar
1/2 cup butter, cubed
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 pastry shell (9 inches), baked
3 cups fresh blueberries
1/3 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice

Directions

In a saucepan, combine eggs, sugar, butter, lemon juice and peel; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.
In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 446 calories, 22 g fat (11 g saturated fat), 195 mg cholesterol, 264 mg sodium, 57 g carbohydrate, 1 g fiber, 6 g protein.

Lemon Blueberry Pie published in Taste of Home June/July 1995, p12