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Maine Blueberry Pie: Date Added: 25 Jun 2012
Listed in: Desserts
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Maine Blueberry Pie Maine Blueberry Pie

A few years ago one of my co-workers brought this pie to work and I loved it (thank you Patty). The berries stay so fresh and juicy. I think it tastes best with the lesser amount of sugar and if serving to grown-ups try my Brandy Blueberry Pie version below. The pie is served cold - perfect for a hot summer day- the time when blueberries are abundant.
Makes eight servings
One baked pie crust or graham cracker crust shell
4 cups of whole fresh blueberries
1/4 to 1/2 cup sugar
1 cup water
3 tbsp cornstarch

Cooking Instructions

Pick over the blueberries and rinse well and drain.
Set aside 3 cups of berries
To one cup of berries add: 3/4 cup water (the remaining 1/4 cup water will be used for mixing with cornstarch) , and 1/4 to 1/2 cup sugar. Cook in a medium size saucepan until the berry skins look really thin and soft ( about 6-8 minutes). Combine the cornstarch with the remaining 1/4 cup water, stir into the hot berry mixture and continue to cook on low heat, stir until thick ( about 2 minutes) and remove from heat.
Fold the remaining three cups of whole, uncooked berries into the cornstarch mixture.

Transfer into the prepared pie shell or graham cracker crust. Refrigerate for at least one hour until cold. Top with a little ice cream or whipped cream when ready to serve.

Brandy Blueberry Pie- when mixing the water and cornstarch substitute the 1/4 cup water with 1/4 cup brandy and proceed as directed above.

Approximately 200 calories per slice when made with the graham cracker crust

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