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Blueberry Pie

4 cups blueberries, frozen
3/4 cup sugar
3 tbsp cornstarch, or arrowroot powder
1/8 tsp salt
1/4 cup water
1 tbsp butter
1 tbsp lemon juice
1 baked Wholly Wholesome Pie Shell

Rinse off any ice crystals from the frozen blueberries. Mix 2 cups blueberries, sugar, cornstarch, salt and water in a small saucepan.

Cook mixture on med-high until very thick. The color will change from pink to dark purple. Stir constantly when it starts to thicken.

Remove from heat. Stir in lemon juice and butter. Let cool about 15 minutes.

Add the rest of the blueberries. Pour into cooked and cooled pie shell.

Refrigerate for at least two hours before serving.

Serve with lightly sweetened whipped cream, or splurge and have it with a scoop of vanilla ice cream!

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