Valerie’s Blueberry Pie
This perfect pie for the summer months is so easy to make. I love topping this with a dollop of whip cream.—Valerie Kelly, Maynooth, Ontario
Ingredients
- 4 cups fresh or frozen blueberries, divided
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup water
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 1 pastry shell (9 inches), baked
- Whipped topping or ice cream, optional
Reviews
I added an extra tsp of cornstarch and it was the perfect blueberry pie filling. I poured it into a pre-baked shortbread crust I made using girl scout cookies. I also made a crumble using butter, flour, sugar and a pinch of cinnamon which I baked in the oven then sprinkled on top of the blueberry pie filling. My husband loved it.
I made this pie for my brother as lent was over, and he had given up sweets. He really enjoyed it! Thanks for a great recipe Valerie.
I added 1/2 tablespoon extra of cornstarch, and it was nice and firm. great taste.one of best blueberry recipes pie recipes that I have used.
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