This pie still has those plump blueberries that pop in your mouth when you take a bite. The trick is to cook only half your blueberries to make a simple sauce. That way you still get that “pop” when you bite into a fresh fruit pie. It’s an open pie (one crust) and if you want to really fill the shell, you can add another cup of uncooked blueberries. Personally, I like to fill the rest of the shell with whipped cream.
- 1 prepared 9 inch pie crust, baked and cooled
- 4 cups fresh blueberries
- 1 Tbs. flour
- 1 Tbs. butter, melted
- 1 Tbs. lemon juice
- 1/2 cup white sugar
- Combine flour, butter, lemon juice, and sugar in a medium saucepan. Add 2 cups of the blueberries and cook over medium heat. Stir frequently until sauce begins to boil and berries begin to pop open. Remove from heat.
- Add remaining 2 cups of blueberries and stir gently to combine. Pour immediately into cooled pie crust. Refrigerate for at least 2 hours or until pie has chilled and is set up. Serve with whipped cream.
Makes 1, 9 inch pie