From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 9-inch pie shell, baked and cooled
  • 1 cup water
  • 2/3 cup granulated sugar
  • 1 tablespoon freshly-squeezed lemon juice
  • 4 cups fresh or frozen blueberries (if frozen, do not thaw), divided
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Preheat oven to 250 degrees.

In a saucepan over medium heat, combine 1 cup water, sugar and lemon juice.  Add 1 cup blueberries.  Bring to a boil.

In a small bowl, combine cornstarch with the 3 tablespoons water and stir until well dissolved.  Stir into saucepan and cook over medium heat, stirring frequently, until mixture thickens.  Add remaining blueberries and cook until just warm.

Pour mixture into pie shell.


In a small bowl, combine sour cream, vanilla and sugar.  Pour over top of berries, spreading evenly and covering completely.  Be careful not to swirl into berry mixture.

Bake at 250 degrees for 15 minutes.  Cool, then chill for 2 to 4 hours.

SERVINGS: 8 - 10

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