Recipe by IAteMyGluestick
From Tammen's Treeberry Farm in Wilmington, IL. Make the most of blueberry pickin' season!
Top Review by Luscious_Curves_Cook
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*
- 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
Directions See How It's Made
- 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.