- 2 pie crusts (prepared 9-inch)
- 6 cups fresh blueberries (washed and dried)
- 7/8 cup sugar
- 3 1/2 tablespoons cornstarch
- 1/2 lemon
- 2 tablespoons lemon juice (fresh-squeezed)
- 1 large egg yolk (whisked with 1 tablespoon warm water, for the glaze)
|Calories400Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Matthew 19 Aug 2018
This was fantastic! My pie tin is a little shallow, so it overfilled it, but it was still delicious. I made my own pie crust, and it is a juicy recipe, so I found using a more tender crust was good for holding it together. The recipe calls to wait four hours before you eat it, but we couldn't wait that long, and it was still perfect.
April G. 11 Aug 2018
I used it as a hand pie filling and it was awesome!
Mark C. 26 Jul 2018
Excellent!!!! I have used this recipe a few times and it always tasted great, yet it was too juicy, This time I made some adjustments to the cornstarch and it made all the difference. 'This is a simple recipe with a few ingredients that is easy to perfect. BTW- I always use pre-prepared frozen crusts.: one for the bottom shell and one for the top and I seal them together with the egg mixture.
K&R Young 19 Aug 2017
Awesome! I don't like runny pie filling, so I added an extra tbsp of corn starch. I also used frozen wild blueberries, and it turned out great.
Pat P. 3 Aug 2017
This is a good recipe. Was not overly sweet. May add a touch more sugar next time.