Oregon Blueberry Pie – a delicious recipe with blueberries, sugar, cornstarch, lemon juice, butter, crust pie crusts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees Fahrenheit.
2
Drain the berries and reserve the syrup from one can.
3
Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
4
Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
5
Remove from heat.
6
Gently stir in remaining sugar, blueberries, and lemon juice.
7
Let stand while preparing pastry.
8
Line a 9-inch pie pan with pastry and fill with the filling.
9
Dot with butter or margarine.
10
Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
11
Bake for 30 minutes or until filling is bubbly and crust is brown.
186
kcal
Calories
3
g
Fat
41
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (10 ounce) cans blueberries (I recommend Oregon Fruit), 6 tablespoons sugar (more or less to taste), 3 tablespoons cornstarch, 2 tablespoons lemon juice (optional), and more.
Yes, Oregon Blueberry 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.
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