You are supposed to crush the blueberries in the pan before you cook them with sugar, salt, and lemon juice -- no need for water usually. This is a family recipe for me, too. It is delicious! Sometimes I use key lime juice instead of lemon juice - love the taste!!
MOM'S FRESH BLUEBERRY PIE
Yield: 1 serving
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Ingredients
- 1 baked 9-inch pastry shell
- 4 1/2 C. blueberries, divided
- 1 Tbls. butter or margarine
- 2 Tbls. cornstarch
- grated lemon rind
- 1 Tbls. lemon juice
- 1/8 tsp. salt
- 1/2 C. sugar
Preparation
- Combine first 3 ingredients in a medium saucepan; add water, and stir well. Add 2 1/4 C. blueberries. Cook over medium heat, stirring constatly, until mixture thickens and comes to a boil; boil 1 minute. Remove from heat; add butter and lemon juice, stirring until butter melts. Add lemon rind. Let cool.
- When cool add remaining 2 1/4 C. blueberries and stir gently. Pour mixture into prepared pie crust. Cover and chill at least 4 hours.
July 2012
This recipe is a personal recipe added by squeaky44 and has not been tested or endorsed by MyRecipes.
MOM'S FRESH BLUEBERRY PIE Recipe at a Glance
- COURSE: Pies/Pastries
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