Fresh Blueberry Pie
Ingredients: Baked Pie Crust, Blueberries, Sugar, Salt, Corn Starch, Lemon Juice, Butter
To a medium saucepan add 2 cups of blueberries (make sure they are rinsed and have all the little stems off)...
3/4 cup of sugar...
3 Tablespoons of Corn Starch
1/4 teaspoon salt...
And 1/4 cup of water
Turn the heat on, around medium
You'll want to stir it occasionally
Until it gets thick like this. Remove from the heat
Add 1 Tablespoon of butter..
And 1 Tablespoon Lemon Juice
Stir until the butter is all melted
Add 2 more cups of blueberries
Pour into a baked pie crust
Spread it around so it's all even.
When ready to eat spread some Cool Whip on top and enjoy!
Ingredients: Blueberries, Flour, Sugar, Salt, Cinnamon, Butter, Lemon Juice, Pie Crust (2 per pie)
Clean all the blueberries and make sure the stems are off and place in a bowl
Sprinkle with lemon juice...
And stir around so they're all coated. Set aside
I rolled out my pie crust the day before and stored them covered in the refrigerator. So then all I had to do was place the pie tin on top...
Flip it over...
And peel off the wax paper
Now to the berries add sugar...
Mix together until all the berries are coated
Pour berries into the pie crust
Dot with butter
Like my peach pies I weaved the top crust. You just cute the pie crusts into strips
And weave it (forgot to take a picture while doing it for the blueberry pies so that's why there's all of the sudden peach in that pie :))
And there you have it, 4 pies all ready to go in the freezer to be enjoyed during the winter months when we don't have fresh fruit readily available.
I freeze them and then cover them with plastic wrap. To make it easier when it comes time to bake them I remind myself to brush with a beaten egg and sprinkle with 1 teaspoon of sugar (once it has thawed). And then just bake it at 350 degrees for 50-60 minutes or until golden brown.
Fresh Blueberry Pie
4 cups blueberries
3/4 cup sugar
3 TBS cornstarch
1/4 tsp salt
1/4 cup water
1 TBS butter
1 TBS Lemon juice
In a medium saucepan add 2 cups blueberries, sugar, cornstarch, salt and water. Heat over medium heat until thickened, stirring constantly. Remove from heat. Add butter and lemon juice, stir until butter is melted. Add remaining 2 cups of blueberries. Pour into a baked pie crust. Chill for at least 4 hours. Top with cool whip.
Baked Blueberry Pie
4 cups fresh blueberries
1 TBS lemon juice
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
2 TBS butter
1 large egg, lightly beaten
1 teaspoon sugar
Sprinkle the berries with lemon juice; set aside. Roll out one of the pie crusts and put in pie tin. To the berries add 1 cup sugar, flour, salt and cinnamon, stir together until all the berries are coated. Pour into pie crust and dot with butter. Roll out second pie crust, cut into strips and weave over berries (or you can just put the second crust on top and cut slits to allow steam to escape).* Brush top of the crust with beaten egg and sprinkle with 1 teaspoon sugar. Bake at 400 degrees for 35 minutes or until golden.
*If freezing stop here and just cover and freeze. Brush with egg and sprinkle with sugar right before you bake it.