Fresh Blueberry Pie IV recipe

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Ingredients

1 (9 inch) pie crust, baked
¾ cup white sugar
2 ½ tablespoons cornstarch
¼ teaspoon salt
⅔ cup water
1 cup fresh blueberries
2 tablespoons butter
1 ½ tablespoons lemon juice
1 ½ tablespoons orange liqueur
2 cups fresh blueberries
2 cups whipped cream for garnish

Nutrition Info

332.5 calories
carbohydrate: 39 g
cholesterol: 48.6 mg
fat: 19.3 g
fiber: 1.5 g
protein: 1.8 g
saturatedFat: 10.4 g
servingSize: -
sodium: 207.3 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, combine sugar, cornstarch, salt, and water. Mix well, then add 1 cup blueberries. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir until very thick, about 15 minutes. Remove from heat.

  2. Stir butter or margarine, lemon juice, and liqueur into mixture. Allow to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour. Spoon into pastry shell and refrigerate at least 2 more hours before serving. Garnish with whipped cream if desired.

Recipe Yield

1 - 9 inch pie

Recipe Note

This recipe uses orange-flavored liqueur, which 'wakes up' the flavor of the blueberries. It is wonderful on a hot summer day. Fresh blueberries during July - the peak season - are the best.

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