Blueberry Pie

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 sauceThat way you still get thatpopwhen you bite into a fresh fruit pieIt’s an open pie (one crust) and if you want to really fill the shell, you can add another cup of uncooked blueberriesPersonally, 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


  1. 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 openRemove from heat.
  2. Add remaining 2 cups of blueberries and stir gently to combinePour immediately into cooled pie crustRefrigerate for at least 2 hours or until pie has chilled and is set upServe with whipped cream.

    Makes 1, 9 inch pie

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