Blueberry Pie
Prep time:
Total time:
Serves: 8 servings
There’s nothing like baking with fresh fruit. Pick it at the right time, there’s a perfect balance of sweet and tart. [br][br][cap id=”attachment_9407″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-2-1-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”download (2)”][/url]Photo Credit: Taste of Home[/cap]
Ingredients
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 1/4 cup cold water
- 5 cups fresh blueberries, divided
- 1 tbsp butter
- 1 tbsp lemon juice
- 1 refrigerated pie crust (9 inches), baked
Instructions
- In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth.
- Add 3 cups blueberries. Bring to a boil; cook and stir until thickened and bubbly (approx. 2 minutes). Remove from the heat.
- Add butter, lemon juice and remaining berries; stir until butter is melted. Cool.
- Pour into pastry shell. Refrigerate until serving.
