• 8servings
  • 45minutes
  • 325calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 2 (10 ounce) cans blueberries (I recommend Oregon Fruit)

  2. 6 tablespoons sugar (more or less to taste)

  3. 3 tablespoons cornstarch

  4. 2 tablespoons lemon juice

  5. 1 tablespoon butter or 1 tablespoon margarine

  6. 1 (9 inch) double crust pie crusts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Drain the berries and reserve the syrup from one can.

  3. Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.

  4. Cook over medium heat, stirring constantly until thickened (it will thicken quickly).

  5. Remove from heat.

  6. Gently stir in remaining sugar, blueberries, and lemon juice.

  7. Let stand while preparing pastry.

  8. Line a 9-inch pie pan with pastry and fill with the filling.

  9. Dot with butter or margarine.

  10. Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.

  11. Bake for 30 minutes or until filling is bubbly and crust is brown.


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