Combine sugar, cornstarch, and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. (Mixture will be quite thick.) Remove from heat and stir in butter and lemon juice. Cool. Place remaining blueberries in pie shell. Top with cooked blueberry mixture. Chill. Serve garnished with whipped cream.
To Store Blueberries: Fresh blueberries will keep for up to 2 weeks in your refrigerator. They should not be washed until ready for use. Store in a zip lock bag or closed container.
To Freeze Blueberries: Do not wash blueberries before freezing. Pack dry berries in freezer bags. The desired amount can be taken from the bag and washed when ready for use. To thaw, run under cold water. Do not leave on counter for thawing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.8mg||1 %|
|Sodium 11.3mg||0 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 23.9g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 113
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