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home > recipes > pies > blueberry pie
from New York, USA 1 double crust pie pastry for a 9 inch pie- use your favorite recipe for fruit pies Filling: 6 cups fresh or frozen blueberries thawed 1 cup sugar 1/4 cup cornstarch dash salt ( optional ) 1 tsp cinnamon 1 tsp vanilla or almond ( optional use with other variations) Variations: 3 cups blueberries with 3 cups of fresh pitted cherries, or 3 cups of blackberries or raspberries or 3 cups fresh,skinned ripe sliced peaches I have been cooking and baking for my invalid father. Because he is on a cardiac diet he cannot have lots of salt or fat. At his age of 91, the salt is so much worse for his heart than the fat. So I make his favorite pie prepared without any sodium in the crust or filling. I used the salt substitute instead with good results. My niece also wanted to know how to make a good pie without a runny filling- So baking at my Dad's brought us together which made my father as well as my mom so happy. Prick bottom crust with a fork. Mix sugar , cornstarch, cinnamon and salt. Stir into blueberries. Add flavorings if desired. Place mixture in crust. Apply top crust and decoratively flute or crimp edges. Slash pie decoratively but deeply in at least 4 places. Failure to deep slash will not let juices or steam escape and you will have stewed the blueberries resulting in a runny, soggy pie!! Dust top of crust with a bit of flour and granulated sugar. Bake in middle rack 425F for 15 minutes than 45 minutes at 375F. Remove to rack to cool completely. Chill in refrigerator before serving. Filling thickens with cooling and chilling and makes for easier slicing. Yield one delicious pie. We garnished pieces with some fresh mint out of the garden. For those not on a diet serve with some ice cream or whipped cream.

Blueberry Pie


average rating = 5 stars(5.000011 comments available)
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(posted August 13, 2001)

from
New York, USA

1 double
crust pie pastry for a 9 inch pie- use your favorite recipe for fruit pies
Filling:
6 cups fresh or frozen blueberries thawed
1 cup
sugar
1/4 cup
cornstarch
dash salt ( optional )
1 tsp
cinnamon
1 tsp
vanilla or almond ( optional use with other variations)
Variations:
3 cups blueberries with 3 cups of fresh pitted cherries, or 3 cups of blackberries or raspberries or 3 cups fresh,skinned
ripe sliced peaches

I have been cooking and
baking for my invalid father. Because he is on a cardiac diet he cannot have lots of salt or fat. At his age of 91, the salt is so much worse for his heart than the fat. So I make his favorite pie prepared without any sodium in the
crust or filling. I used the salt substitute instead with good results.

My niece also wanted to know how to make a good
pie without a runny filling- So baking at my Dad's brought us together which made my father as well as my mom so happy.

Prick bottom
crust with a fork. Mix sugar , cornstarch, cinnamon and salt. Stir into blueberries. Add flavorings if desired. Place mixture in crust. Apply top crust and decoratively flute or crimp edges. Slash pie decoratively but deeply in
at least 4 places. Failure to
deep slash will not let juices or steam escape and you will have stewed the blueberries resulting in a runny, soggy pie!!

Dust top of
crust with a bit of flour and granulated sugar. Bake in middle rack 425F for 15 minutes than 45 minutes at 375F. Remove to rack to cool completely. Chill in refrigerator before serving. Filling thickens with cooling and chilling and makes for easier slicing.
Yield one delicious pie. We garnished pieces with some fresh mint out of the garden.
For those not on a diet serve with some
ice cream or whipped cream.



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+11 comments


from Flowery Branch, Ga., United States wrote:0  0

Easiest pie ever! And so good, and thickens up very well. I cheated with store-bought crust, but no one complained.
5 starsNovember 22, 2006


from Brooklyn, NY, United States wrote:3  1

This is the best pie I've ever made! I make it every holiday now, and use different combinations of blueberry, raspberry & blackberry. Thank you!
5 starsApril 15, 2006


from Brooklyn , Ny, United States wrote:4  4

I never knew how to make it but loved it and through this I can make it on my own. Thanks!!!!
5 starsNovember 19, 2005


from Reading, PA, United States wrote:7  4

I have been searching for the perfect blueberry pie for years, and this is it. The cornstarch makes all the difference. This will be a favorite in my recipe file. Thank you for sharing!
5 starsJuly 12, 2005


from Sudbury, Canada wrote:10  5

easy to make and it tast GREAT
5 starsAugust 1, 2004


from Kingston NY, United States wrote:18  5

I tried other blueberry recipes and this one is the best! Thank you so much!
5 starsMarch 13, 2004


from jupiter, fl, United States wrote:9  5

This pie is absolutley the best I have ever tasted. My friends enjoy the blueberry pie immensley. Thank you.
5 starsSeptember 9, 2003


from Bremerton WA, United States wrote:8  8

Blue berry pie? Oh, my!

Only you-all can wean yourseves from salt altogether. I haven't had salt in my house for over 8 years. Nor do I use any substitute. If I get "hungry" for salt, I gnosh on some celery, or even eat a pickle or three.

Your p
5 starsAugust 13, 2003


from middleton, United States wrote:7  5

I love blueberry pie, but can't make it! This website really helped with the step by step instructions. Thank you rosskat!!!!
5 starsMarch 10, 2003


from Seattle, Washington, United States wrote:8  5

This is the best blueberry pie I have ever tasted in my life! You really know how to make blueberry pie!
5 starsDecember 29, 2002


from San Antonio, Tx, United States wrote:7  4

EASY and DELICIOUS!
Thanks a bunch!!
5 starsOctober 14, 2002


 
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