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Valerie's Blueberry Pie Recipe

This perfect pie for the summer months is so easy to make. I love topping this with a dollop of whip cream.—Valerie Kelly, Maynooth, Ontario

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Valerie's Blueberry Pie Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

4 cups fresh or frozen blueberries, divided
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
1 tablespoon butter
1 pastry shell (9 inches), baked
Whipped topping or ice cream, optional

Directions

Wash and drain blueberries. In a medium saucepan, combine the sugar, 1 cup of berries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat.
Immediately add butter and remaining berries. Stir until sauce is mixed with all of the berries and butter is melted. Pour mixture into prepared pie shell. Keep refrigerated till serving time. Serve with whipped topping or ice cream. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 258 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 153 mg sodium, 45 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Valerie's Blueberry Pie in Country Woman May/June 1992, p47