“I got this recipe years ago from my grandmother who got it from a Florida Farm Bulletin. It came in handy for all the blueberries my granddaddy grew lovingly for us. I love it because it utilizes both cooked and raw blueberries. My dad likes to tell people that I got a marriage proposal for this pie at my first job out of college! (No, I didn't accept!! :-) ) Cooking time includes time to chill.”
READY IN:
24hrs 20mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil 1 pint blueberries with 1/2 cup sugar and water for 5 minutes.
  2. Mix remaining 1/2 cup sugar with cornstarch and salt.
  3. Add hot blueberry mixture to cornstarch mixture, stirring to make a paste. Be sure to add the hot mixture to the cold and not the other way around!
  4. Pour back into pot and cook until thickened, stirring constantly.
  5. Add lemon juice; remove from heat and cool.
  6. While cooling, place the remaining blueberries into the baked pie crust.
  7. Pour the cooled blueberry paste over the fresh blueberries.
  8. Chill overnight and serve with whipped cream or vanilla ice cream.

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