Fresh Blueberry Pie IV

10 Reviews

Prep: 30 min
Cook: 15 min
Ready In: 45 min

“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.” - by Linda Mathis

Adjust Servings

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
333 cal
17%

Fat
19.3 g
30%

Carbs
39 g
13%

Based on a 2,000 calorie diet

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Reviews (10)

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EASYLYVIN

Aug. 8, 2005

"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, ..." See moreand chilled in the pie shell instead of in the bowl. I ended up having to bake it to salvage it."

MAT

Nov. 8, 2003

"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..." See more keeper!"

NICKIEN

Nov. 8, 2003

"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!..." See more"

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