Dorothy's Fresh Blueberry Pie
My friend and fellow food blogger Dorothy Reinhold shared this recipe on her blog, ShockinglyDelicious. Chef Evan Kleiman declared this a "genius" pie"! After making it once, I have to agree. It was so easy to make, delicious and genius in its technique. The next time you have blueberries in your refrigerator, hide them from your family and make this pie.
Servings: 12
Calories: 187kcal
Ingredients
- 3/4 cup sugar
- 2 1/2 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2/3 cup water
- 5 cups fresh blueberries divided
- 1 teaspoon vanilla
- 2 Tablespoons butter not margarine
- 2 teaspoons lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated (yellow only)
- 1 10- inch pie crust blind baked and cooled
- 1 Tablespoon powdered sugar
Instructions
- In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher if you like.) Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla, butter, lemon juice and lemon zest. Cool.
- Fold into saucepan 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 cups of fresh blueberries over the top. Chill at least 2 hours or overnight if needed.
- Serve plain, or with whipped cream, vanilla ice cream or frozen yogurt. To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top to garnish.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 187kcal