Blueberry Grenadine Pie Recipe

Name: Blueberry Grenadine Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. fresh blueberries; 1/2 c. sugar; 1 Tbsp. plus 2 tsp. cornstarch; 1/4 tsp. salt; 1/4 tsp. ground cinnamon; 3/4 c. water; 1/4 c. grenadine syrup; 2 tsp. lemon juice; 1/2 c. chilled whipping cream; 1 Tbsp. sugar

Servings: persons

2 c. fresh blueberries
1/2 c. sugar
1 Tbsp. plus 2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. water
1/4 c. grenadine syrup
2 tsp. lemon juice
1/2 c. chilled whipping cream
1 Tbsp. sugar

1
Prepare pastry as directed except stir in 1/4 cup cornmeal with the flour.
2
Continue as directed for baked pie shell.
3
Place blueberries in pie shell.
4
Mix 1/2 cup sugar, the cornstarch, salt and cinnamon in saucepan.
5
Stir in water.
6
Heat to boiling, stirring constantly.
7
Boil and stir 1 minute.
8
Stir in grenadine syrup and lemon juice.
9
Pour over blueberries.
10
Refrigerate until chilled.
11
Beat whipping cream and 1 tablespoon sugar in chilled 1 1/2-quart bowl until stiff.
12
Cut pie into wedges; top with whipped cream.
13
Makes 6 servings, 420 calories per serving.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. fresh blueberries, 1/2 c. sugar, 1 Tbsp. plus 2 tsp. cornstarch, 1/4 tsp. salt, and more.

Yes, Blueberry Grenadine Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Grenadine Pie

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