Blueberry Pie

I am picky when it comes to berry pies. I tried several recipe combinations before I landed on my version for the Blueberry Pie.

I have a couple of friends who are my “taste testers,” and of course, my family also gives me great input. This Blueberry Pie recipe got an enthusiastic double thumbs up!  I think it’s better on Day Two. That is my opinion.

Also, I use a Cream Cheese Whipped Topping.

It hold up well in the summer heat, and the flavor is awesome!

Ingredients

• ¾ cup white sugar

• 3 TB cornstarch

• 1/8 tsp salt

• ¼ cup grape juice

• 6 cup fresh or frozen blueberries, 3 + 3 divided (I use fresh because I like whole berries.)

• 1 TB butter

• 1 TB real lemon juice

• 1 pastry shell, baked (Here is an example where I take the easy route. Pillsbury Pie Crust is my go to for a time saver. Grandma’s pie crust recipe is awesome but time consuming.)

Cream Cheese Whipped Topping

• 1-8 oz Cream cheese, softened

• 1-8 oz Cool Whip

• ½ cup white sugar

Instructions

1. Combine in a pan on the stove the sugar, cornstarch, salt, and grape juice. Stir until smooth.

2. Over medium heat, cook until ingredients are dissolved.

3. Then add 3 cups of blueberries. Bring to a boil; cook and stir for 2 minutes until thick and bubbly. Remove from heat.

4. Add butter, lemon juice, and add remaining 3 cups of blueberries.

5. Stir gently until butter is melted. Cool.

6. Pour into baked crust. Refrigerate until ready to serve. 

Cream Cheese Whipped Topping

1. Mix cream cheese and sugar well.

2. Gently fold in Cool Whip.

3. With a pastry bag and a star tip, I cover the pie with stars just for fun!

Recipe Notes

You can also store the blueberry filling in the refrigerator and add to pastry shell shortly before serving.