Ingredients
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¾ cup white sugar
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3 tablespoons cornstarch
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1 pinch salt
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1 cup water
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4 cups fresh blueberries, divided
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1 tablespoon butter
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1 (9 inch) pie crust, baked
Directions
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Combine sugar, cornstarch, and salt in a saucepan. Stir in water and 1 cup blueberries. Cook and stir over medium heat until thick, 8 to 10 minutes.
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Remove from the heat, stir in butter, and let cool for 5 minutes. Stir in remaining 3 cups blueberries.
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Pour blueberries into baked pie shell. Cool in the refrigerator for 2 to 4 hours before serving.
Tips
If using frozen blueberries, drain them and use the juice instead of water in Step 1.
Nutrition Facts (per serving)
219 | Calories |
7g | Fat |
40g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 219 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 13% |
Cholesterol 4mg | 1% |
Sodium 113mg | 5% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 2g | 7% |
Total Sugars 27g | |
Protein 1g | 3% |
Vitamin C 7mg | 8% |
Calcium 8mg | 1% |
Iron 1mg | 3% |
Potassium 74mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.