Fresh Blueberry Pie



    • 1 (9 inch) pie crust, baked
    • 3/4 cup white sugar
    • 2 1/2 Tbsp cornstarch
    • 1/4 tsp salt
    • 2/3 cup water
    • 1 cup fresh blueberries
    • 2 Tbsp butter
    • 1 1/2 Tbsp lemon juice
    • 1 1/2 Tbsp orange liquor
    • 2 cups fresh blueberries
    • 2 cups whipped cream for garnish (optional)


In a large saucepan, combine sugar, cornstarch, salt and water. Mix well, then add one cup blueberries. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir until very thick, about 15 minutes. Remove from heat.

Stir in butter or margarine, lemon juice and liqueur into the mixture. Allow to cool. Stir in remaining two cups blueberries. Chill mixture for one hour. Spoon into pastry shell and refrigerate at least two more hours before serving. Garnish with whipped cream if desired.

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