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Lemon Blueberry Pie

By: Patricia Kile

"'When blueberries are ripe, I find every way possible to enjoy them,' notes Patricia Kile of Greentown, Pennsylvania. Her tart delicious pie proves the point!"

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

6 eggs, lightly beaten
1 cup sugar
1/2 cup butter or margarine
1/3 cup fresh lemon juice
2 teaspoons grated lemon peel
1 (9 inch) pastry shell, baked
3 cups fresh blueberries
1/3 cup sugar
1/4 cup orange juice
1 tablespoon cornstarch

Directions

In a saucepan, combine eggs, sugar, butter, lemon juice and peel; cook, stirring constantly, over medium-low heat until mixture thickens, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. In a saucepan, toss blueberries and sugar. Mix orange juice and cornstarch; 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 to 6 hours.