Sunday, September 7, 2014

Blueberry Pie

This recipe is the perfect summertime, not too sweet, not too tart pie recipe.
The original recipe called for fresh blueberries, but I had a ton of frozen ones on hand so that is what I used!
yield: one 9" pie

1 refrigerate pie crust
6C frozen blueberries
1 ½C granulated sugar
½C water
6 tbs cornstarch
2 tbs salted butter, cold
2 tbs lemon juice

  1. Bake pie crust according to directions on the package. Let cool.
  2. Combine 3C of blueberries with the sugar, salt, and cornstarch in a medium saucepan.
  3. Pour water on top of blueberry mixture.
  4. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  5. Once mixture boils, cook for 2 more minutes.
  6. Remove pan from heat; stir in butter and lemon juice.
  7. Let cool for 5 minutes.
  8. Fold in the remaining blueberries.
  9. Pour mixture into cooled pie crust.
  10. Chill for at least 2-3 hours before serving.
  11. Enjoy!

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