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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
TOTAL TIME: Prep: 15 min. + chilling YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.