Contest-Winning Fresh Blueberry Pie
TOTAL TIME: Prep: 15 min. + cooling
YIELD: 8 servings.
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan
Ingredients
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1 sheet refrigerated pie crust
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3/4 cup sugar
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3 tablespoons cornstarch
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1/8 teaspoon salt
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1/4 cup cold water
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5 cups fresh blueberries, divided
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1 tablespoon butter
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1 tablespoon lemon juice
Directions
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1.
Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack.
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2.
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.
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3.
Remove from the heat. Add butter, lemon juice and remaining 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
Nutrition Facts
1 piece: 269 calories, 9g fat (4g saturated fat), 9mg cholesterol, 150mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 2g protein.
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