Fresh Blueberry Pie
As someone who is lives in a area with blueberry orchards and can eat their weight in blueberries, I know a little about this fruit. While I love a blueberry cobbler with ice cream, fresh blueberry pie should not be runny or gummy. The secret is to make a homemade jam and add fresh blueberries to it creating a Southern classic that you'll be making all summer long.
Equipment
- Saucepan or small pot
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 1 Pie Crust (baked)
- 4 cups blueberries
- ¾ cup sugar
- ⅛ teaspoon salt
- 3 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
Instructions
- Add 2 cups of blueberries to a saucepan with sugar, cornstarch, lemon juice, salt, butter and water. Bring to a boil, stirring constantly until it thickens and a spoon leaves a path on the bottom of the pan, about 3-4 minutes. It should be thick.
- Remove from heat and let cool in the freezer for 15 minutes.
- Place 2 cups of fresh blueberries in a baked pie crust. Top with cooled cooked blueberry mixture. Smooth the surface and refrigerate for 2-3 hours or overnight.
- Top with whipped cream
Barbara's Notes + Tips
- If you use frozen berries for any part of this recipe, allow them to thaw on the counter, then use paper towels to soak up as much excess moisture as you can.
- Make sure the pie crust is completely cooled before adding the berries.
Nutrition
Calories: 236kcal | Carbohydrates: 43g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 136mg | Potassium: 80mg | Fiber: 2g | Sugar: 26g | Vitamin A: 84IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg
