If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 4 cups fresh or frozen blueberries, thawed
- 1 graham cracker crust (9 inches)
- Whipped cream, optional
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired. Yield: 6-8 servings.
Originally published as Five-Minute Blueberry Pie in Quick Cooking March/April 1998, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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