- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 pastry shell (9 inches), baked
- In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Contest-Winning Fresh Blueberry Pie
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"First time to make and eat a blueberry pie......it was delicious! I did follow the other comments and added 1 additional Tbs of corn starch. Perfect!!"
"Hi Sherri,All the nutritional information, including calorie counts can be found right under the ingredient list above.Sue StetzelField Editor ManagerTaste of Home Magazine"
"You ought to put the calories on this blueberry pie even on all recipes you dont give out calorie intakes"
"This was the best blueberry pie ever! Easy to make also. Yummy!!"
"I swear this is the BEST blueberrry pie I've ever eaten!!! Added more cornstarch...a little less sugar.....THANK YOU! Will be making whenever I can!"