I love making blueberry pies in the summer. In fact, I regularly make eight of them when Circus Smirkus comes to town.
Blueberry pies are quick—nothing to peel or chop—and wonderful. For a little variety, I adapted my Strawberry Pie recipe to make this Blueberry Blueberry Pie particularly rich and thick—and it’s delicious!
9-inch baked pie crust
4 cups blueberries
2-1/2 TB cornstarch
About 1 cup sugar (use a little less if you like your pie tart)
About 1/4 cup water
1 tsp lemon juice
Mix cornstarch and sugar in a medium saucepan.
Mash about 1 cup of berries (you will need more than 1 cup of berries to make a cup of mashed berries. I usually start with a cup and then add as needed to make a cup of mashed berries.) Add 1/4 cup water to the mashed berries.
Add mashed berries to sugar and cornstarch and cook until the mixture starts to thicken, about 10 to 12 minutes. Add lemon juice and continue to cook to thicken, about another 5 minutes.
Place remaining blueberries in the baked pie crust and pour the cooked berry mixture evenly over the uncooked berries.
Refrigerate at least two hours. Serve pie with whipped cream.
Tips from Jane
— Cooking time may vary depending on your stove and the type of berries you have. Wild berries are less juicy and may cook faster. If the mixture seems too thick, add a little water.
— I borrowed this technique of combining cooked and fresh berries from Aunt Alice’s Strawberry Pie.
— My mother always spread the whipped cream over the top of her berry pies, which makes a nice presentation. I prefer to serve the pie plain and let people add their own whipped cream, in whatever quantities they like.