Blueberry Pie
My summer just isn't complete without my mom's famous blueberry pie. This pie brings back childhood memories at the Lake, and my sister and I fighting over who gets to eat the extra filling. Trust me your family will love this delicious blueberry pie this summer.
Servings: 8
Ingredients
Crust
- 1/2 cup Butter softened
- 1 cup All Purpose Flour
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 tbsp Vinegar
Filling
- 1 1/2 cups Water
- 3 tbsp Cornstarch
- 1 1/2 cups Fresh Blueberries
- 1 1/2 cups Sugar
Additional Ingredient
- 1 1/2 cups Fresh Blueberries
Instructions
- Preheat oven to 400 degrees F
- Use a 9" pie plate and mix the softened butter, flour, sugar, and salt. Sprinkle with vinegar and form into a ball. Press evenly in pie plate and bake for 12-15 minutes or until golden brown. Cool the crust.
- Combine the water and cornstarch. Add 1 1/2 cups of blueberries and sugar. Bring the mixture to a boil stirring constantly. Cook until thick and the blueberries have turned the filling dark blue. Cool the filling.
- Pour the remaining 1 1/2 cups of blueberries into cooled crust and pour thickened mixture overtop. Chill thoroughly.