- 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
"Have made it three times already. Most definitely award winning! Thanks a bunch."
"Made this pie to use up some of my homegrown blueberries. I used a premade graham cracker crust(I'm lazy) and took it to a church dinner-I didn't even get a piece before it was gone. Many great remarks though-I will surely make it again."
"Seriously? I emailed this recipe to someone and a subscription request was all she received. The recipe looks good though."
"Yum, making this right now!!!Come on Sherri, 1 star ? Calories?? It's pie for goodness sakes, LOTS of calories obviously. Just eat it and enjoy!"
"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!!"