Total Time
35mins
Prep 15 mins
Cook 20 mins

In 2001 I moved from Ontario to Newfoundland with my Newfie husband. As most people know, Newfoundland has an abundance of delicious blueberries. I needed a few recipes to use up all the berries we pick. I asked around and this was one of the recipes I received from a co-worker. This recipe is very good because the filling stays thick and luscious. Enjoy!

Ingredients Nutrition

Directions

  1. In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.
  2. Cook over low until thickened.
  3. Add the remaining 3 cups of blueberries and margarine.
  4. Stir until combined.
  5. Pour into pie shell and cool until no longer hot.
  6. Serve and enjoy!
  7. *Preparation and cooking times are estimated.
Most Helpful

5 5

This was soooo easy. I had limited time on my hands and this fit the bill! It was pretty humid the day I made this so more corn starch was needed. I also added 1/2 tsp of almond extract. My family had this scarfed down in minutes with great compliments. Thanks for the great pie! will be making again soon.

5 5

This really is quick, easy and good! I had some frozen blueberries I wanted to use up, so I cooked them all in step 1 instead of adding some of them later. I will definitely revisit this recipe once fresh berries are available. I was making a deep dish pie, so I scaled the recipe by 1 1/2 and made Plain Graham Cracker Crust #112635 to go with it. What a quick and easy way to make Blueberry Pie! Because I am reducing sugar, I used Splenda to taste instead of the sugar (approx 3/4 cup). Thanks, holy_cow_pammi.