07/10/2024
If you come to potluck at the Morehead church during blueberry season, you will very likely get a chance to try fresh blueberry pie. This recipe has been made in my family for about 50 years, starting with my mother, and it is still a favorite. You only bake the empty crust -- the rest is fresh raw blueberries stirred into a glaze of cooked and mashed blueberries, sugar, and cornstarch. It’s delicious and easy to make.
Fresh Blueberry Pie
1 10-inch baked pie shell
3 Tb. cornstarch (or more – it needs to be thick)
½ cup cold water
1 cup fresh blueberries
1 cup sugar
¼ cup water
3 cups fresh blueberries, or however many will heap up in the pie pan!
Mix water and cornstarch together; set aside.
Combine 1 cup blueberries, sugar, and ¼ cup water in a saucepan and bring to a boil, mashing the blueberries with a potato masher once they get soft. Stir a little of the hot blueberry mixture into the cornstarch/water solution, then pour the cornstarch solution into the pan of hot mashed blueberries and cook until thickened, stirring constantly. You want a very thick mixture, so add more cornstarch slurry, if necessary. Take it off the heat and allow it to cool.
Gently stir 3 cups fresh blueberries into cooled blueberry sauce. Put into baked crust. Refrigerate the pie until it’s time to eat it. Serve with whipped cream.
[Our pie pans are huge, so I do 1.5 recipes per pie.]