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Recipe by My Kosher Recipe Contest

Fresh Blueberry Pie

Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten - Wheat
2 Hours, 30 Minutes
Diets

No Diets specified

Ingredients

Main ingredients

  • 3/4 cup sugar

  • 2 and 1/2 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 2/3 cup water

  • 5 cups fresh blueberries, divided

  • 1 teaspoon vanilla extract

  • 2 tablespoons butter or margarine

  • 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest (yellow only, not white part)

  • 10-inch pie crust, blind baked and cooled

Directions

Prepare the Blueberry Pie

1.

In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 and 1/2 cups blueberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher a few swipes if you like). Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. Cool.

2.

Fold in 2 and 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.

Notes:

This is best made with fresh, not frozen, blueberries.
Fresh Blueberry Pie

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