Fresh Blueberry Pie III

The pie crust for this very blueberry pie is made with sugar and milk, and it bakes up perfectly to accommodate the two cups of fresh blueberries and the two cups of cooked ones that are layered into the pie shell. This pie makes a sweet treat that is chilled in the fridge and served with whipped cream.

• Calories: 296 Calories

Ingredients

• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¾ cup white sugar
• ⅓ cup vegetable oil
• ¼ cup water
• 3 tablespoons white sugar
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 3 tablespoons cornstarch
• 2 cups fresh blueberries
• 1 ½ tablespoons milk

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Prepare crust.

Step 2

In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.

Step 3

Place 2 cups of fresh blueberries in baked pie shell.

Step 4

In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.

Step 5

Pour filling over berries in pie shell and allow to cool.