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Lemon Blueberry Pie

"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!
  • Total Time
    Prep: 10 min. + chilling Cook: 10 min. + cooling
  • Makes
    8 servings

Ingredients

  • 6 large eggs, lightly beaten
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 pastry shell (9 inches), baked
  • 3 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice

Directions

  • In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.
  • In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 446 calories, 22g fat (11g saturated fat), 195mg cholesterol, 264mg sodium, 57g carbohydrate (40g sugars, 1g fiber), 6g protein.

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