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Fresh Blueberry Pie

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Ingredients
For crust
  Rich pecan cookie crumbs 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 3 Tablespoon, melted
For filling
  Fresh blueberries 4 Cup (64 tbs), divided
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 3 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1 Tablespoon
  Lemon juice 1 Tablespoon
  Grated lemon peel 1 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Whipped cream 1 Cup (16 tbs)
Directions

1. Combine cookie crumbs and butter in 9-inch pie plate. Press mixture firmly against bottom and sides of pie plate. Cook on Full Power for 1 to 1 1/2 minutes, or until firm. Turn quarter-turn halfway through cooking time. Set aside.
2. Mash 1/2 cup blueberries. Set aside.
3. Combine sugar and cornstarch in 2-quart casserole. Gradually blend in water. Stir in mashed blueberries. Cook on Full Power for 6 to 8 minutes, or until thickened and bubbling. Stir 2 to 3 times during cooking time.
4. Stir in remaining blueberries, butter, lemon juice, lemon peel, and nutmeg. Pour into baked pie crust. Chill.
5. Top chilled pie with whipped cream, as desired.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Blueberry

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