Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.

Ingredients Nutrition

Directions

  1. Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
  2. Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
  3. Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
  4. To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.
Most Helpful

5 5

I haven't been able to find the blueberry glaze mix in the store for a while. The "Muskoka" caught my eye so I had to try it out of simple allegiance. I was not disappointed. The lemon gave it added freshness and the liqueur gave it more depth than a mix could ever give. The rest of the family loved it and can't wait for me to make it again. I guess I'll be stopping for blueberries again this week!!