Todays Blueberry Pie
Real whipped cream on top!
Today’s Blueberry Pie Filling
I had at least 4 cups of frozen blueberries in my freezer and decided it was a good day to clean out the freezer and make a Blueberry Pie.
Tomorrow it’s supposed to be a complete wash out so a little pie and ice cream just might make being in a little more comforting.
Hubby watches football in the fall so I know this Saturday he’ll be living the “GoodLife” in his man cave having some easy baked turkey and cheese roll ups and pie for dessert.
Here’s how I made the filling
4 cups frozen blueberries washed well
1cup sugar
1/2 cup corn starch
1 cup water
1pkg. Pillsbury refrigerated pie crust
Place sugar ,water and corn starch in a 3 qt.Sauce pan. Whisk to blend. Turn heat to medium heat and bring to a complete boil. Whisk continuously as it will start to thicken. Turn heat to low and keep whisking for a few minutes(3). Place blueberries in thickened mixture stirring constantly. Allow to cook for approximately 5 minutes. Mixture should be thick.
Remove from heat add 1/4 tsp. Ground cinnamon, 1 tsp. Lemon juice and 2 tablespoons butter. Stir well so all us incorporated. It will be thick like pudding. Allow to cool completely. Cover and refrigerate until you are making the pie. It will keep in refrigerator for 5 days.
When baking pie set pie on lowest rack in oven. Bake 425° for 10 minutes. Lower temperature
To 375° and cover edges with foil. Bake 50 minutes making sure blueberries are bubbling through lattice.
****Note: you must bake at least 50 minutes or blueberry pie will be very liquid. Allow to cool completely or refrigerate until ready to serve. Serve alone it with vanilla ice cream or teal whipping cream. Enjoy!
Before Baking
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