Oregon Blueberry Pie

Recipe by tomsawyer
READY IN: 45mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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