stock photo
I have used this recipe for about 30 years and it is still my favorite. It uses a mixture of fresh unccooked berries and cooked berries for the filling. It just tastes so fresh and you never have to worry about spillover or the berries being too runny.
PIE RECIPE HELP
INGREDIENTS
PIE CRUST
One recipe single crust, prebaked and cooled – Flaky Pie Crust or Pate Brisee Tutorial
BLUEBERRY FILLING
3/4 cup granulated white sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups of blueberries; divide in half
1 tablespoon butter
1 tablespoon lemon juice
Whipped Cream
INSTRUCTIONS
Filling
1. Combine sugar, cornstarch and salt in a heavy bottomed saucepan.
2. Add water and 2 cups of the blueberries. Cook at medium heat, stirring constantly so the mixture doesn't stick, until it reaches boiling point and thickened. Remove from heat.
3. Add butter and lemon juice and allow to cool.
4. Place 2 cups raw blueberries in baked and cooled pie shell. Top with cooked berry mixture.
5. Chill until firm.
SERVE
Cut pie into slices and top with whipped cream.
STORAGE
Store pie in the refrigerator for a few days.
