Blueberry Cream Pie

Once you try this recipe you may never go back to traditional blueberry pie!

Pick and wash 1 quart of blueberries (cannot use frozen for this recipe).

Mix together in saucepan

  • 1 cup blueberries
  • 1 cup water
  • 1 cup sugar
  • 4 tablespoon all-purpose flour
  • 1 teaspoon plain gelatin
  • Pinch of salt

Bring to a boil until it becomes a thick sauce.  Let cool.

When cooled but not completely set fold in the remaining 3 cups of blueberries and pour into a 10 inch baked pie shell.  Refrigerate until completely set.  When cold, garnish with sweetened whipped cream.

Original recipe from Taste of New England but tweaked and updated by Sarah Harrigan