Prep 15 mins
Cook 0 mins
From Tammen's Treeberry Farm in Wilmington, IL. Make the most of blueberry pickin' season!
- 3 cups blueberries
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 3⁄4 cup water
- 1 cup sugar
- 1 dash salt
- 1 (9 inch) pie crusts
- Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes, add butter. Stir in sugar, cornstarch and salt. Cook slowly, stirring, until thick and clear.
- Remove from heat, add lemon juice.
- Pour mixture over remaining 2 cups blueberries in a medium bowl, stir gently to combine.
- Pour mixture into pie shell. Serve chilled, or at room temperature with a dollop of sweetened whipped cream.
I didn't mess with the recipe the first time around. I'm not good on improvising. It turned out really well. Second time I did improvise/listened to other reviews. I mashed up the cooked blueberries and I used 3/4 sugar instead of a cup. Again it turned out really well. I couldn't use less sugar because the blueberries were a little tart. I made my own crust and the two ended up pairing really well. Though reading the recipe and reviews, this is a fresh filing, which I was told from bakers in the family meant you can not cook it. So I don't understand how in the pictures there's a pie top on them. *shrugs*
Lovely flavour and I would make it again, I cut the butter and the sugar (I used splenda) in half. turned out very tasty but a little too thickened , I would use less cornstarch next time.. thanks for posting.
The whole family loved this pie! I do agree that if the berries are sweet that the sugar could be cut to 3/4 cup (maybe more?)Since it was my first time making it I followed the recipe and it was wonderfully sweet. I smashed the berries as they cooked making a really nice sauce. I followed the lead of other Zaar chefs and added over an extra cup of whole berries and would do it everytime. Thank you IAMG for giving me another great recipe for the keeper file.