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Blueberry Pie

I like to use canned wild blueberries. Wild blueberries are different from cultivated blueberries. They are smaller in size, more intense in flavor and color, just like wild strawberries.

Ingredients:

  • 1 can of Wyman's Wild Blueberries [1]
  • 3 tbsp. cornstarch
  • 4 tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. lemon juice
  • 2 Tbsp butter
  • 1 tsp. lemon zest
  • 1/2 pint whipping cream
  • 1 8-inch pie crust

Directions:

  1. Drain blueberries and save the juice.
  2. Add water to the juice to make 1 and 1/4 cup liquid.
  3. In a sauce pan disolve and mix well with blueberry juice:
    3 tbsp. cornstarch
    4 tbsp. sugar
    1/2 tsp. cinnamon
    1 tsp. lemon juice
  4. Heat at medium, stirring constantly until it thichens.
  5. Remove from heat, and gently fold in:
    2 Tbsp butter
    1 tsp. lemon zest
    1 can drained blueberries
  6. Pour the filling into a cooled 8 inch traditional, shortening-free, or vegan pie crust while the filling is hot . If the filling is cold, it doesn't set firm.
  7. Chill and decorate with whipping cream or serve with ice cream.

Notes:

  • [1] Canned blueberries come in two types: blueberries in light syrup and blueberry pie filling. For this recipe, use blueberries in light syrup.
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