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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Wild Blueberry Pie Recipe

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This recipe for Creamy Wild Blueberry Pie is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 (14.1 oz.) pkg. refrigerated pie crust
5 cups frozen wild blueberries, thawed and drained well
3/4 cup sugar
3 Tbsp. cornstarch
3 Tbsp. water
1 tsp. lemon zest
1 1/2 Tbsp. fresh lemon juice
1 (8oz.) container low-fat sour cream
Directions:
Directions:
Preheat oven to 400º. Press pie crust into an 8-inch deep-dish tart pan; prick all over with a fork. Bake for 10 to 12 minutes or until golden brown. Cool completely on a wire rack.
In a medium saucepan, combine blueberries and sugar. Cook over low heat, stirring occasionally, for 5 minutes or until sugar dissolves.
In a small bowl, whisk together cornstarch and 3 Tbsp. water. Stir into blueberry mixture. Bring to a boil, and cook for 1 minute or until thickened. Remove from heat, and cool to room temperature.
Stir in lemon zest and lemon juice. Add sour cream, stirring until well combined. Pour into prepared crust, and chill for at least 4 hours or until firm. Store, covered, in the refrigerator. Serve chilled.

 

 

 

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