- Single Crust Classic Crisco Pie Crust
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold water
- 4 cups fresh or dry-pack frozen blueberries, rinsed and drained
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 cup whipped cream
PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
COMBINE sugar, cornstarch, salt and cinnamon in heavy saucepan. Gradually stir in water, blending until smooth. Stir blueberries into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (about 10 minutes). Cook, stirring constantly, 5 minutes. Remove from heat; stir in butter and lemon juice. Cool.
SPOON blueberry mixture into baked pie shell. Chill several hours or until firm.
FILL a pastry bag with whipped cream. Pipe a lattice design on top of pie before serving.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice,1/8 of pie), Calories 240 (Calories from Fat 80), Total Fat 9g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 110mg, Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 33g), Protein 1g; Percent Daily Value*: Vitamin A 6%, Vitamin C 15%, Calcium 2%, Iron 2%.
*Percent Daily Values are based on a 2,000 calorie diet.
Juicy blueberry pie
This blueberry pie is juicy and goes great with a hot cup of coffee.
March 15, 2013
This is a pretty decent recipe. I wouldn't use it every week, but its nice a couple of times a year
March 3, 2013
Delicious fruit pie, with simple ingredients. The title shuld be glazed blueberry so that you realize that the blueberry is the main ingredient and not a glaze
February 23, 2013
sweet and good
Such a great blueberry desert. Very tasty and sweet.
February 15, 2013
This recipe is fantastic
THis recipe is great, easy and yummi. All the family enjoyed it.
February 12, 2013
adds color and fun to any dessert! dont be afraid to try it it goes over well for all ages
February 1, 2013
This is a geat sauce for any additional to a dish.
January 28, 2013
looks lovely, tastes wonderful! not easy to fix, but worth the effort.
January 9, 2013