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Tonya's Tip! Blueberry Pie

Homemade blueberry pie by Tonya Whitaker

blueberry-low

July is my favorite food times of the year in Tennessee. July means we have fresh tomatoes (especially Bradleys!), fresh corn, and fresh blueberries!So that means it is time to bake a family favorite dessert! Blueberry Pie! This recipe is very straightforward, requires only a few ingredients, and is a great pie to make with little one in the kitchen. Of course an adult would handle the oven portion!

Blueberry Pie Recipe

Type: Dessert Author: Tonya Whitaker
Prep time: 15 mins Cook time: 45 mins Total time: 1 hour

Ingredients

  • 4-5 cups fresh blueberries (best at room temperature)
  • 2 tbsp. lemon juice
  • 3/4 cup sugar
  • 4 tbsp. cornstarch
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp butter
  • 1 9″ pie crust

Directions: Toss blueberries and lemon juice together. In separate bowl mix together dry ingredients. Stir bluberry mixture and dry ingredients together. Spoon into unbaked pie shell. Dot with with butter. Bake at 375 approximately 45 minutes or until bubbly. Cool and serve - Yummy with vanilla ice cream! Tip: A great substitute for cornstarch in fruit desserts is tapioca. Use approximately 2 tablespoons. of tapioca for every tablespoon of cornstarch.InstructionsToss blueberries and lemon juice together.In separate bowl mix together dry ingredients. Stir bluberry mixture and dry ingredients together.Spoon into unbaked pie shell. Dot with with butter. Bake at 375 approximately 45 minutes or until bubbly.Cool and serve - Yummy with vanilla ice cream!

Enjoy the recipe!  - Tonya

Need a Cake? Tonya Marinelli Whitaker specializes in baking up the best cakes for any occasion in Middle Tennessee.