Blueberry pie is very popular for good reasons. The flavour is mild, but delicious and the berries freeze well so they are available year around. This is my mother-in-law’s recipe. I prefer to leave some berries uncooked so that they stay hole and give a bit of crunch
- 900 g (6 cups) fresh blueberries (divided)
- (60 ml) ¼ cup water
- 50 g (¼ cup) white sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 tablespoon lemon juice
- 30 g (2 tablespoons) butter cold, cubedDirections
Cook and stir 600 g (4 cups) blueberries, water, sugar, cornstarch, cinnamon, nutmeg and lemon juice in a saucepan over low heat until mixture is thickened. Stir often to avoid burning and/or sticking.
Remove from heat and add butter and the remaining blueberries; stir and allow to cool before filling unbaked crust.