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Double-Good Blueberry Pie Recipe

3.5 stars - based on 1 vote
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This recipe for Double-Good Blueberry Pie is from The Sneed Family Cookbook Project, 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:  
Baked 9 inch pie shell.
3/4 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
1/4 cup water
4 cups fresh blueberries, divided--rinsed and picked over
1 Tbsp butter
1 Tbsp lemon juice
whipped cream or whipped topping
Directions:
Directions:
In a saucepan combine sugar & cornstarch & salt, then add water, stir well to blend; then add 2 cups of the blueberries.
Cook over medium heat, stirring constantly, until mixture comes to a soft boil and is thickened and clear. It will be quite thick.

Remove from heat, stir in butter and lemon juice. COOL.
Place the remaining 2 cups blueberries in pie shell. Top with cooked berry mixture. Chill.
Garnish each serving with whipped fresh cream or Cool-Whip topping.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe comes from a FarmJournal cookbook we have had for ages. It has a great fresh taste, very different from baked blueberry pie. When seven warm, vanilla ice cream makes best topping

 

 

 

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