The combination of cooked and fresh blueberries makes this pie amazing.
Quickest and easiest to make using a frozen pie crust, but would probably be even better using your favourite pie dough recipe from scratch!
- 1 ea 9" frozen deep dish pie crust
- 4 cups fresh blueberries
- 1/3 cup sugar
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup water
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup whipping cream (small carton)
- 1/2 tsp * 1/2 teaspoon double bourbon vanilla extract
- 2 tbsp * 2 tablespoons of maple syrup
Bake pie shell according to directions, and let cool while making the filling.
Add 2 cups blueberries, sugar, lemon zest, lemon juice, and 1 cup water to saucepan and bring to a boil.
Reduce heat, stirring occasionally until the berries burst.
Remove from heat.
Make a slurry of the 2 tablespoons cornstarch and 2 tablespoons water, and stir into sauce pan.
Add remaining 2 cups of blueberries, folding into the thickened mixture.
Combine topping ingredients into a frozen mixing bowl, and whip until stiff peaks form.
Fill baked pie shell with the blueberry filling.
Serve and add a couple good dollops of the topping with each slice.