This pie really packs in the blueberries and has earned it’s “supreme” label! So I have called it Blueberry Pie Supreme since the first time I made it. Anyone that loves blueberries will really love this recipe.
BLUEBERRY PIE SUPREME
Blueberries are in season here and I can’t get enough of them. This recipe calls for 2 quarts and you will cook partially cook them before filling your pie shell so you don’t need to worry about blueberries rolling out and all over your floor and counter. Lime juice wakes up the flavor of blueberries. The little bit used in this pie is needed. As with most berry pies you don’t want to serve this pie as soon as you take it out of the oven, it will be too runny. Let it cool for a couple of hours then refrigerate for 2 more hours so the filling firms up. I actually didn’t refrigerate this one as long as I should have as you can see by the juices. But heck, that didn’t stop the eating! If your blueberries are extra juicy you can also increase the amount of cornstarch. Blueberry Pie Supreme is a very adaptable recipe.
BLUEBERRY PIE SUPREME IS THE PERFECT HOMEMADE PIE
I have been making it this way for a few years now. No more gluey, gloppy pies for me! I want mine full of fruit and full of flavor! It’s great with ice cream or with whipped cream, not sure which I like the best!
Ingredients
- 1 9-10 inch basic pie crust
- egg wash (1 egg whisked with 1 tsp water)
- 4 pints blueberries
- 1 cup sugar
- 1/4 cup fresh lime juice
- 1 tbsp cornstarch combined with 2 tbsp cold water
Instructions
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Fit pie crust in a 9 or 10 inch pie pan. Brush the inside of the pie shell with egg wash. Refrigerate the pie shell. Preheat oven to 400F
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Cook the blueberries in a wide saute pan with the sugar and lime juice, covered, over medium heat for about 10 minutes or until they release their juices. Drain the blueberries over a large saucepan and boil down the juices until you have about 2 cups. Stir in the cornstarch mixture. Bring to a boil. Remove from heat and let cool. Combine with blueberries.
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Put blueberry mixture in the lined pie shell. Bake 90 minutes or until bubbling.
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Let cool for 2 hours at room temperature, then refrigerate for 2 hours more before serving.
