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Nutrition Facts
Serving Size 1 (154g) Recipe makes 10 servings
Calories 233
Calories from Fat 75		(32%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 113mg		4%
Potassium 108mg		3%
Total Carbohydrate 38.3g		12%
	Dietary Fiber 1.6g	6%
	Sugars 26.3g
Protein 2.5g		4%
detailed view... how is this calculated?

Blueberry Pie

Recipe #67720 | 5¼ hours | 15 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: Richard-NYC
Jul 28, 2003

My aunt brought this yummy pie to my house last week. She got the recipe out of a magazine and rattled the recipe off the top of her head. I gave it a test drive today and it was perfect! Note chilling time is included in cook time.

SERVES 10 , 1 pie (change servings and units)

Ingredients

4 cups blueberries (washed and picked over)
1 1/4 cups whole milk
2 egg yolks (beaten)
1/4 cup sugar, plus
2/3 cup sugar
5 tablespoons cornstarch (divided)
1 cup water
1/2 teaspoon vanilla extract
2 tablespoons butter (divided)
1 tablespoon lemon juice
1/2 teaspoon cinnamon (optional)
1 deep dish pie shell (baked and cooled)

Directions

1
In 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch.
2
Cook over medium heat until mixture boils and thickens stirring constantly.
3
Transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours.
4
Meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water.
5
Heat to boiling over high heat.
6
Cook 2 minutes to thicken stirring constantly.
7
Remove from heat and stir in lemon juice and remaining butter.
8
Cool slightly and fold in remaining berries.
9
Spread chilled custard into pie shell.
10
Top with berry mixture and refrigerate for 3 hours until set.

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Featured Reviews for This Recipe

From: Jenn K.

On Aug 11, 2009

The pie turned out great. The extra T of Butter and Vanilla I put into the custard. Tasted great and I got rave reviews from my family and co-workers. Thanks!

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From: L.A. Stewart - way upstate N.Y.

On Apr 27, 2006

Richard, you almost ALWAYS know how to "Wow" me! I wasn't sure where to put the vanilla or the cinnamon, so I put them in with the blueberries. My kids came home from school and gobbled half the pie right up! Thank you so much! Keep em comin big guy! LA

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From: Chef #223097

On Aug 15, 2005

Will try to use your recipe, which sounds delicious, using splenda, instead of sugar - will let you know the results - Biz

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From: George J.

On Feb 14, 2005

I presumed that the vanilla and additional tablespoon of butter went into the custard. Only had frozen blueberries so cooked half in the pot and added the second half before I let mixture cool at all. Also added 1/2 teaspoon of orange extract to blueberry mixture (automatically without thinking because I always add orange extract to blueberry mixtures - not because I intended to change the recipe.) This pie was excellent and will definitely replace my old blueberry pie recipe. Thank you Richard.

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