Reader Recipe: Abby's Blueberry Pie

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"I think it looks a little sad because I used my glass pie plate which is a deeper than I remembered so it doesn't have that nice plumped up effect. It's based on a family recipe that both my mother and my grandmother made, which we all tend to play fast and loose with. This pie combines half cooked fruit with half fresh fruit, so you can sugar and spice up the cooked part but still get the freshness of the raw fruit. "

(Thanks, Abby!)

Abby's Blueberry Pie

Makes one 10" pie

4 cups fresh blueberries
3/4 cup sugar
1/4 cup water (or fruity white wine or juice)
3 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon butter
1 teaspoon cinnamon
Pre-baked 10" pie crust

Bring 2 cups of the blueberries, sugar, water, cornstarch and cinnamon to a boil and then cook over medium heat until the mixture is thick and clear. Remove from heat, let cool, and stir in lemon juice, butter, cinnamon and remaining 2 cups blueberries. Spoon into prebaked pie crust. Serve.

Per serving, based on 2 servings. (% daily value)
6.8 g (10.4%)
3.7 g (18.6%)
0.2 g
131 g (43.7%)
7.9 g (31.8%)
104.7 g
2.4 g (4.8%)
15.3 mg (5.1%)
7 mg (0.3%)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.