Ingredients and Weight:
- 1 (9-inch) unbaked pie crust
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 1/2 cup water
- 1/2 cup butter, unsalted, cold and cut into small pieces
- 4 cups fresh blueberries
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together sugar, cornstarch, and salt.
- In a small saucepan, whisk lemon juice and water. Bring to a boil over medium heat.
- Gradually add dry ingredients to the boiling lemon juice mixture, whisking constantly.
- Reduce heat to low and simmer for 5 minutes, or until thickened and bubbly.
- Remove from heat and stir in butter.
- In a large bowl, combine blueberries and thickened lemon mixture. Pour into pie crust.
- Bake for 45-50 minutes, or until crust is golden brown and filling is bubbling.
Nutritional Information:
One serving (1/8 pie) contains approximately:
- Calories: 350
- Fat: 12g (saturated 6g, trans 0g)
- Sodium: 130mg
- Carbohydrates: 40g (fiber 2g, sugar 18g)
- Protein: 3g
Dish Characteristics:
- Tart and sweet with a flaky crust
- Vibrant purple filling with a touch of lemon zest
- Perfect for dessert or as a midday treat
User Comments:
- "This pie always impresses my guests! The balance of lemon and blueberry is divine."
- "I love how easy this recipe is to follow. The crust comes out perfectly crispy."
- "I substituted some of the blueberries with raspberries, and it added an extra layer of flavor."
- "This pie pairs wonderfully with a scoop of vanilla ice cream."
- "I highly recommend making the pie the day before serving to allow the flavors to meld together."
Special Precautions and Tips:
- Use fresh blueberries for the best flavor.
- If you don't have an unbaked pie crust, you can use a store-bought or homemade one.
- Do not overcook the pie, or the crust will become dry and brittle.
- Let the pie cool for at least 30 minutes before slicing and serving.
