It’s blueberry season, and blueberry pie is a great way to enjoy it. This recipe was a favorite in my family when I was growing up. It comes from my Aunt Hope, who uses cream cheese between the pie crust and the berries to help keep the crust from getting soggy.Nutritional Information
250 calories; 3g protein; 40g carbohydrates; 9g fat; 12mg cholesterol; 439mg sodium; 2 fiber
Makes 8 servings
Ingredients
- 4 cups blueberries
- 2 1/2 tablespoons cornstarch
- 2/3 cup water
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 1/2 tablespoon lemon juice
- 4 ounces light cream cheese, softened
- 1 pie crust, baked
Instructions
- Mix sugar, cornstarch and salt with water in a large saucepan and then add 1 cup of the blueberries. Bring to a boil and cook until thickened. Stir in the butter and lemon juice.
- Allow the berry mixture to cool and then gently fold in the remaining blueberries.
- Spread the cream cheese over the prepared pie crust and then add the berries. Serve topped with whipped cream if desired.
This pie is to die for for! Everyone LOVES IT and no other blueberry pie is anywhere near as good.
This blueberry pie is delicous and healthy. It is loaded is with antioxidants and fulfills my craving for sweets in a healthy way! Try it with fat free cool whip and you will not be disappointed.
Looks so yummy, I’ll try with friends next time for sure