Fresh Blueberry Pie

Fresh Blueberry Pie

3/4 C. sugar2 1/2 T cornstarch1/4 tsp salt1/4 tsp cinnamon2/3 C. water5 C. fresh blueberries1 tsp vanilla2 T. butter2 tsp. freshly squeezed lemon juice1 tsp. lemon zest
10-inch pie crust, blind baked and cooled
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing the berries. Boil, stirring constantly, until mixture is thickens. Remove from heat and stir in vanilla, butter, lemon juice and lemon zest. Cool.
Fold in 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.
To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top for pretty.

Blueberry Boy Bait

2 C. Flour
1 C. Sugar
2/3 C. Margarine
1 tsp. baking powder
2 eggs
1 C. milk
2 C. blueberries

Beat egg whites stiff, then in a separate bowl, mix flour and sugar. Cut in butter until “pea size”. Take out ¾ C. of the mixture and set aside. Add to the remaining dry mix, the baking powder, unbeaten egg yolks, and milk. Stirring gently, fold in the egg whites. Spread in sprayed pans (2) 8-9 inch rounds. Arrange 1 C. blueberries per pan over batter. Sprinkle with extra mixture. Bake at 350 degrees for 40-45 minutes.

Julie's Blue Ribbon Winning Banana Blueberry Cream Pie

Banana Blueberry Cream Pie

• 6 ounces cream cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup cold water
• 1 package (3.4 ounces - the small box) instant vanilla pudding mix
• 1 cup heavy whipping cream, whipped (no sugar added)
• 1 medium banana, cut into thin slices
• 1 cup fresh blueberries
• 1 prepared crust
• additional blueberries for garnish

1. In a large bowl, beat cream cheese until smooth. Mix in the condensed milk and beat until smooth. Then add in the water and pudding mix. Fold in whipped cream.
2. Spread half of the cream mixture into prepared crust. Top with bananas and blueberries. Spread with remaining cream mixture. Refrigerate for 3 hours (or 2 hours if that is all the time you have before the pie contest!)

note: this makes a lot of filling. You need a deep dish pie crust, or you could always split it into two pies, and double the fruit. :)