Recipe by Linda Mathis
"This recipe uses orange-flavored liqueur, which 'wakes up' the flavor of the blueberries. It is wonderful on a hot summer day. Fresh blueberries during July - the peak season - are the best."
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1 (9 inch)
pie crust, baked
2 1/2 tablespoons
1 1/2 tablespoons
1 1/2 tablespoons
whipped cream for garnish
The best blueberry pie ever! I used three pints of blueberries so the pie was piled very high and held together even after it was cut. The ratio of sweet to tart was just perfect. This is definitely a keeper!
I did not care for this recipe at all. The gel had a strange texture, it looked very unappetizing. Probably would have been better to pour the filling into the pie shell while it was warm, not hot, and chilled in the pie shell instead of in the bowl. I ended up having to bake it to salvage it.
This is the BEST blueberry pie recipe I have ever tried. We used berries my Dad picked in Michigan's U.P. and I added a teaspoon of cinnamon (couldn't imagine not putting that in LOL) Wonderful!
Very good pie and fresh tasting. We do not like the mushy taste of blueberries that are baked. Unfortunately the picture is misleading because it shows a top crust and I originally thought it was going to be baked. Am sure other noticed this too.
A great recipe! I used Grand Marnier for the orange liquer, which was a bit strong at 1.5 tablespoons. Next time, I'll reduce to 1 tablespoon.
Also, for the kids' pie I used 1.5 tablespoons of fresh squeezed orange juice. Still wonderful!
Loved this pie. Great consistancy. Will definitely make again.
For a chilled blueberry pie, this was excellent!
This was good...I liked the combination of fresh and cooked berries.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Blueberry Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 333
** Calories from Fat: 174
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