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Fresh Blueberry Pie


This easy chilled blueberry pie is perfect for spring and summer entertaining or special family meals. All you have to bake is the pie shell, then fill it with the thickened blueberry filling.

Yield: Makes 1 Pie


  • 1 pie shell, 9-inch, baked
  • 5 cups washed and picked over blueberries, divided
  • 1 cup granulated sugar, divided
  • 1 cup water, divided
  • 1 teaspoon grated lemon zest
  • 3 tablespoons cornstarch


In a saucepan combine 1 cup of the blueberries, 3/4 cup sugar, 3/4 cup water, and lemon zest; bring to a boil over medium heat.

Combine the remaining 1/4 cup of sugar with the remaining 1/4 cup of water and the cornstarch; stir into the boiling berries. Cook for about 1 to 2 minutes, or until thickened and clear. Cool.

Place the remaining 4 cups of berries in the baked pie shell. Spoon the cooled glaze mixture over the berries in the pie shell and chill until set. Serve with lightly sweetened whipped cream or prepared whipped topping.

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