Glazed Blueberry Pie
By Yankee Magazine|Jul 25 2007|
The combination of fresh and cooked blueberries gives this pie a unique, fresh flavor.
Yield:
Ingredients
4 cups hulled fresh blueberries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon confectioners’ sugar
1 cup heavy cream, whipped
1 tablespoon sugar
1 9-inch baked pie shell
Instructions
Crush 2 cups of berries and blend with the sugar and cornstarch, which have been mixed together. Cook over direct heat, stirring frequently, until thick and smooth (8 to 10 minutes). Add the lemon juice. Cool. Then fold the remaining fresh berries into the mixture.
Sprinkle the confectioners’ sugar over the bottom of the pie shell and add the filling. Chill in the refrigerator for 2 hours. Serve topped with the whipped cream sweetened with the 1 tablespoon sugar.
There seems to be something missing from the glazed blueberry pie recipe. Mix the corn starch and sugar and add 2 cups of blueberries, crushed. Cook……shouldn’t there be some water with that? Pllease advise.
Hi Aleta! While I haven’t tested the recipe myself, I suspect there’s no water in the glaze recipe because the crushed blueberries provide the extra “juice.” You’re right that many recipes for glazed berry pie call for sugar, cornstarch, and water along with the fruit, so if you feel like the mixture needs more liquid after you’ve crushed the berries, I’d suggest adding water a tablespoon at a time until it looks right to you. Thanks for your comment!