Fresh Blueberry Pie IV

Fresh Blueberry Pie IV

10 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Linda Mathis
Recipe by  Linda Mathis

“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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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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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.

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Reviews (10)

Rate This Recipe
EASYLYVIN
11

EASYLYVIN

I did not care for this recipe at all. The gel had a strange texture, it looked very unappetizing. Probably would have been better to pour the filling into the pie shell while it was warm, not hot, and chilled in the pie shell instead of in the bowl. I ended up having to bake it to salvage it.

MAT
8

MAT

The best blueberry pie ever! I used three pints of blueberries so the pie was piled very high and held together even after it was cut. The ratio of sweet to tart was just perfect. This is definitely a keeper!

NICKIEN
7

NICKIEN

This is the BEST blueberry pie recipe I have ever tried. We used berries my Dad picked in Michigan's U.P. and I added a teaspoon of cinnamon (couldn't imagine not putting that in LOL) Wonderful!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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