8

Summertime Blueberry Pie

Total Time
8 min
Prep
3 min
Cook
5 min
Serves
8
Difficulty
Easy
During the summer when fresh berries are plentiful, replace 2 cups of the uncooked blueberries with 2 cups of raspberries.
Ingredients

cornstarch

2 Tbsp

water

2 Tbsp

fresh blueberries

6 cup(s), 3 pints

sugar

½ cup(s)

graham cracker pie crust prepared from recipe

6 oz

Instructions

  1. Whisk together the cornstarch and water in a large saucepan until smooth. Add 3 cups of the blueberries and the sugar. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the side of the saucepan with a wooden spoon to crush them. Cook, stirring constantly, until the mixture thickens and boils, about 1 minute.
  2. Remove the saucepan from the heat and stir in the remaining blueberries. Pour the filling into the prepared crust. Refrigerate until the filling is set, at least 5 hours or up to overnight. Cut into wedges. Yields 1/8 pie per serving.

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