The ultimate fresh blueberry pie. I have been making this special fruit pie for my family for about 8 years now. It’s so easy to make. This recipe calls for 3 pints of fresh blueberries; half are cooked in a saucepan on the stovetop, for just a few minutes, and the rest of the whole berries are folded in and then poured into a pre-baked pie shell. I like Marie Callender’s Pastry Shells, under-baked by a minute or two to keep the pastry tender. This is one of those blow-you-away-so-good-southern-homemade-pies. I’m not kiddin’!
Fresh Blueberry Pie
1/2 cup sugar
3 Tbsp cornstarch
1/2 tsp salt
1/3 cup water
2 Tbsp lemon juice
6 cups blueberries (3 pints), divide fresh blueberries into two separate bowls of 2-1/2 and 3-1/2 cups
1 Tbsp butter
1 9-inch pie shell, pre-baked
In a large saucepan combine sugar, cornstarch, and salt; add water and lemon juice. Add 2-1/2 cups blueberries; toss lightly. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes more (mixture will be thick). Remove from heat and stir in butter; cool about 3 minutes.
Add remaining 3-1/2 cups blueberries to cooled filling, stirring gently. Turn into baked pie shell. Cover; chill until serving time. Serve with Vanilla Bean ice cream or fresh whipped topping.
Modern Hen home 