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!
- 1 cooked pie shell
- 946.36 ml blueberries, washed
- 236.59 ml sugar
- 44.37 ml cornstarch
- 0.59 ml salt
- 236.59 ml water
- 14.79 ml margarine
- In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.
- Cook over low until thickened.
- Add the remaining 3 cups of blueberries and margarine.
- Stir until combined.
- Pour into pie shell and cool until no longer hot.
- Serve and enjoy!
- *Preparation and cooking times are estimated.
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.
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.