Thursday, August 4, 2016


I have had this blueberry farm owner's pie recipe about 25 years. This is a refrigerated blueberry pie.

4 cups fresh or frozen blueberries, divided
3/4 cup sugar
3 tbsp cornstarch (heaping if using frozen berries)
1/8 tsp salt
1 cup water
1/4 tsp ground cinnamon
1 tsp lemon juice
1 tbsp butter
1 (9-inch) baked pie shell

Wash and drain blueberries.

In a medium saucepan, mix sugar, 1 cup of the berries, cornstarch, salt, water, cinnamon and lemon juice. Cook, stirring, over medium heat until thickened. Remove from heat. Immediately add the butter and remaining berries.  Stir until mixed and butter is melted.

Pour the filling into the prepared pie shell and refrigerate until serving time. Serve topped with whipped cream or ice cream.

Note: Refrigerate leftovers.

Note: File Photo

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