Fresh Blueberry Pie Recipe

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Fresh Blueberry Pie Recipe
Fresh Blueberry Pie Recipe photo by Taste of Home
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Fresh Blueberry Pie Recipe

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4 1 1
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As a sweet finale to Father's meal, surprise him with this dessert-it'll remind him of the pies his mother used to make. "He doesn't have to know how simple it is!" says Nellie VanSickle of Silver Bay, New York.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cups fresh blueberries, divided
  • 3/4 cup water
  • 1 tablespoon butter
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 teaspoon lemon juice
  • 1 pastry shell (9 inches), baked
  • Ice cream or whipped cream
  • Shredded lemon peel, optional

Directions

In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries.
Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with lemon peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Fresh Blueberry Pie in Country Woman May/June 1995, p13

Nutritional Facts

1 piece: 258 calories, 9g fat (4g saturated fat), 9mg cholesterol, 134mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 2g protein.

  • 4 cups fresh blueberries, divided
  • 3/4 cup water
  • 1 tablespoon butter
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 teaspoon lemon juice
  • 1 pastry shell (9 inches), baked
  • Ice cream or whipped cream
  • Shredded lemon peel, optional
  1. In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries.
  2. Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with lemon peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Fresh Blueberry Pie in Country Woman May/June 1995, p13

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jbrjcnug User ID: 1272351 15179
Reviewed Feb. 14, 2011

"this is a great way to use fresh blueberries. I served with whipped topping and we loved it. very easy to make with bought crust"

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