Valerie's Blueberry Pie
Submitted by 1tracy
A fresh blueberry pie with a stovetop filling where most of the berries stay whole and uncooked. Poured into a baked pie shell and chilled, it’s fruity, bright, and barely sweet.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s the secret to a blueberry pie that actually tastes like blueberries: don’t bake most of them.
Only one cup of berries gets cooked down with sugar, cornstarch, and a whisper of cinnamon to make a thick, glossy sauce. Then three more cups of fresh (or frozen) berries get folded in so they keep their shape, their pop, and their bright flavor.
Pour it all into a pre-baked pie shell, let the fridge do the rest, and you’ve got a pie that’s more fruit than filler. Top with whipped cream or a scoop of vanilla ice cream.
Pro Tips
- If using frozen berries, use heaping tablespoons of cornstarch. Frozen berries release more liquid as they thaw, and you need the extra thickening power.
- Stir the hot sauce constantly while it cooks. Cornstarch scorches fast on the bottom of the pan if you walk away.
- Let the pie chill for at least two hours before slicing. The filling needs time to set up, otherwise you’ll get a soupy mess instead of clean slices.
Ingredients
Directions
Wash and drain blueberries.
In a medium saucepan, mix sugar, 1 cup of the blueberries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. Immediately add margarine and remaining berries. Stir until sauce is mixed with all of the berries and margarine is melted. Pour mixture into prepared pie shell.
Keep refrigerated until serving time. Serve with whipped topping or ice cream.
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