Kittencal's Fresh Blueberry Pie (Freezer Filling Option)
Recipe: #8542
March 09, 2013
Categories: Desserts, Blueberry, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake, more
"For this pie the filling is cooked separately so you may want to double the filling amounts and freeze one for another pie"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (119.9 g)
- Calories 153.7
- Total Fat - 1 g
- Saturated Fat - 0.5 g
- Cholesterol - 2.5 mg
- Sodium - 3.1 mg
- Total Carbohydrate - 37.4 g
- Dietary Fiber - 2.1 g
- Sugars - 28.3 g
- Protein - 0.8 g
- Calcium - 10.3 mg
- Iron - 0.3 mg
- Vitamin C - 11.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently; mix the cornstarch with just enough cold water to create a thick paste; pour over the berries whisking vigorously, then cook stirring continuously with a wooden spoon until thick and smooth; cool slightly (At this point you may want to cool the filling to room temperature then freeze in a plastic container, or continue with the recipe).
Step 2
Pour into bottom unbaked pie shell.
Step 3
Cover with top crust; seal and flute edges as desired.
Step 4
Using a small sharp knife make 2-3 small slits on the top of crust.
Step 5
If desired you may brush with light or heavy cream then sprinkle about 2-3 teaspoons sugar over top.
Step 6
Place the pie on a baking sheet.
Step 7
Bake in a 400 degrees F prheated oven (rack set to lowest position).
Step 8
Bake for 10 minutes then reduce to 350 degrees F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Tips
No special items needed.
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