Ingredients:
- 1 homemade or purchased 9-inch crumb pie crust, see below
- 6 cups fresh blueberries, divided
- 1/4 cup sugar
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- whipped cream or purchased whipped topping
Preparation:
Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.Serves 8.
Cookie Crumb Crust:
Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.
More Blueberry Recipes
Blueberry Cobbler Recipe
Blueberry Roly Poly
Blueberry Pie with Cream Cheese
Blueberry Freezer Jam
Blueberry Buckle
Blueberry Pound Cake
Blueberry Pudding Cake
Blueberry Muffins I
Blueberry Parfaits
Blueberry Crisp
Red White and Blueberry Squares
Blueberry Pancakes
Blueberry Pie
Blueberry Waffles
Blueberry French Toast
No Bake Blueberry Pie
Down Home Blueberry Pie
Easy Blueberry Cake
Blueberry Cream Cheese Muffins
Lemon Blueberry Pancakes
Lemon Crusted Blueberry Pie
Very Blueberry Morning Muffins
Blueberry Chess Squares
Blueberry Stack Cake
Blueberry Pies
Blueberry Recipes
Blueberry Cake Recipes
Blueberry Muffins & Breads
Dessert Recipes Index
Cake Recipes
Pie Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

