STREAMING NOW: Simply Nigella

Muskoka Blueberry Pie

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.”
READY IN:
2hrs 30mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
  2. Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
  3. Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
  4. To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: