Blueberry Pie


  • 8 c. frozen blueberries, thawed
  • 1 c. sugar
  • 1 Tbsp. lemon juice
  • 1/3 c. cornstarch
  • 1/3 c. cold water
  • 1 recipe Flaky Pie Crust


  1. In a medium saucepan,  combine blueberries, sugar and lemon juice. Bring to a boil over medium heat, then turn down to a slow simmer.
  2. In a small cup, mix cornstarch and water until smooth. Pour into hot blueberries and simmer for another 15 min.
  3. Cool slightly, then pour into pie shell. Cover with top crust and flute edges. Make a several slits in the top to serve as air vents. Place crust protector on top, or cover crust with foil strips.
  4. Bake at 400 degrees for 45-60 min. or until golden.
Browse Cook(s): Brenda Walsh
Browse Theme(s): Desserts Lunch or Dinner

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