Blueberry Pie

Posted by Vanessa in Cooking, August 4, 2010

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If I could have any pie in the world, it’d be my Grandma’s chocolate pie. And you all know that. I mean, it’s my favorite food in the world, and I’m pretty sure this isn’t the first time I’ve mentioned it. I just can’t help it.

In fact, I’m not a big fan of fruit pies. Usually I think they’re too syrupy-gooey-mushy…far from the fruit’s original awesomeness. But not this one. I think this blueberry pie rocks, and I want you to have this amazingly simple, true-to-the-berry pie recipe.

It reminds me of dinners at The Phoenix’s grandma’s house when we lived out in Arizona. She’d make this pie from time to time and I always looked forward to it. It’s her mother’s recipe, and boy is it a good one. The sauce adds just the right amount of sweetness and binder for the berries without diminishing the star of the pie one bit.

It’s definitely worth a try.

Blueberry Pie

recipe from The Phoenix's great grandma (Nana Mackerodt)
  • Prep Time: 10 minutes.
  • Cook Time: 5 minutes.
  • Ready in 15 Minutes.
  • Makes: 8 Servings
  • 1 cup water
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 cup blueberries for the sauce
  • 5 cups of blueberries, washed (around 2 of the big containers at the grocery store)
  • 9-inch pie crust, baked
  • Mix the first 4 ingredients in a medium saucepan. Bring to a boil. Use a whisk to stir constantly until you have a thick sauce. (If the sauce gets too thick, add 1-2 ice cubes to thin.) Cool.
  • Fold sauce into the 5 cups of blueberries and pour into the baked pie crust. Refrigerate until ready to serve.

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