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Blueberry Pie
Blueberries are typically in season starting in mid-June and if you can pick your own, they make for a delicious summer pie. You can use frozen instead, just be sure to defrost according to the package instructions. Makes 6 - 8 servings.

1 10" baked pie shell
6 cups blueberries (a one pint dry basket = 3 cups)
1/2 cube (1/4 cup) butter
4 1/2 tablespoons lemon juice
3 tablespoons flour
1/3 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar
1/4 teaspoon almond extract

Mix together the flour, salt, sugar, brown sugar and almond extract, then add them to a mixture of 3 cups of blueberries, butter, and lemon juice. Cook over medium heat until the mixture thickens. If necessary, you may add a little more flour and or corn starch to the mixture to make it thicken more quickly. Remove from heat and let cool.

Add 3 cups raw blueberries. Mix gently and pour into baked pie shell. Serve plain or with whipped cream or ice cream. You can take a short cut with the pie crust by using the refrigerated pre-made pie crust, placed in your own baking dish.

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