blueberry pie

25 Aug

We are having a bumper year for blueberries.  A little later in the year, but I’m not going to complain!  The berry bushes are against the side of the garage, and I’m happy to say that the kids forget they are there.   You can frequently find me shoving handfuls into my mouth with abandon (a good mom would remind the kids that they were there).

This pie is similar to my raspberry pie in that you pre-bake a pie shell, cook the filling on the stove and then fold in whole berries.  In this recipe, the cooked blueberries completely break down and form a gel.

Blueberry Pie

  • 4 cups blueberries
  • 1 cup water
  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1 Tbsp. butter
  • 1 Tbsp. lemon juice
  • dash salt

Prebake pie crust.  Let cool.

Cook 2 cups blueberries with remaining ingredients in a pot on medium-high heat until thick.  Fold in remaining uncooked blueberries.  Pour into baked pie shell. Refrigerate.

1 Comment

Posted by on August 25, 2011 in baking, desserts


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One response to “blueberry pie

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