Recipe by tomsawyer
Delicious pie that is about as close as you can get to fresh. *DO NOT use pie filling*You can use other types of blueberries but oregon is the most common and I got this recipe from their can and it works great.
Top Review by AmyZoe
I had to make this recipe because I was born and raised in Oregon. I don't know much about Oregon Fruit brand because I only bought a 15-oz can and wound up a little short to fill the pie. In a pinch, I threw in a bunch of fresh frozen raspberries with the blueberry mixture (the color was gorgeous). When I was squeezing my lemon juice I got some pulp in it and decided to add more because it would be a great lemon taste and an interesting texture. I liked TomSawyer's idea of topping with sugar and made a cinnamon sugar mixture which I enjoyed. Thank you for putting up with all my science experiments because I had a great time making this pie, and it's quite delicious. Made for Spring Pac 2009. Thank you TomSawyer!
- 2 (10 ounce) cans blueberries (I recommend Oregon Fruit)
- 6 tablespoons sugar (more or less to taste)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice (optional)
- 1 tablespoon butter (optional) or 1 tablespoon margarine (optional)
- 1 (9 inch) double crust pie crusts
Directions See How It's Made
- Preheat oven to 400 degrees Fahrenheit.
- Drain the berries and reserve the syrup from one can.
- Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
- Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
- Remove from heat.
- Gently stir in remaining sugar, blueberries, and lemon juice.
- Let stand while preparing pastry.
- Line a 9-inch pie pan with pastry and fill with the filling.
- Dot with butter or margarine.
- Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
- Bake for 30 minutes or until filling is bubbly and crust is brown.