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Recipes - Glazed Blueberry Pie

This pie is a favorite even without the cream cheese layer. In which case, I simply double the filling for a generous pie.

Ingredients

Graham Cracker Crust

  • 1/3 cup Butter or margarine, melted
  • 1 1/4 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar

Pie Filling

  • 3 Tbsp. Granulated sugar
  • 3/4 cup Cornstarch
  • 1/2 cup Water
  • 1 cup Blueberries, fresh or frozen
  • 1 Tbsp. Lemon juice

Cream Cheese Layer

  • 8 oz. Cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1 Tbsp. Lemon juice
  • 2 cups Blueberries, fresh or frozen

Directions

  1. Melt butter. Stir in graham crumbs and sugar. Press on bottom and sides of 9 inch pie plate. Chill.
  2. In another bowl, beat cream cheese, sugar and lemon juice until smooth. Spread in bottom of pie shell. Chill.
  3. Combine ingredients for pie filling in sauce pan. Stir over moderate heat until it boils and thickens. Cool. Stir in remaining 2 cups of blueberries. Spoon evenly over pie. Chill.

About Blueberries

Blueberries are ranked Number 1 in antioxidant activity compared to 40 other commercially grown fruits and vegetables. That means a serving of blueberries provides the antioxidant power needed to fight aging, cancer and heart disease.

These round, dark blue berries offer more than just good looks and taste. Blueberries are an excellent source of vitamin A, containing more than any other fruit. One cup of blueberries is 84 calories and also provides nearly one-third of an adult's daily requirement of vitamin C. Blueberries are low in sodium and high in dietary fiber and contain no cholesterol or fat.

According to the B.C. Blueberry Council, there are about 17,000 acres devoted to growing almost 80 million pounds of blueberries in the province. This makes British Columbia the largest producer of highbush blueberries in Canada with production increasing steadily.

At Stewart's Berry Patch, our plants are highbush which means that at mature height, the plants are between 4 to 6 feet tall.  The plants have been chosen for their growing season, flavor and size. Three early varieties, Duke, Reka and Sparton are generally ready in early July. The other varieties, Blue Crop, Nelson and Sierra are ready late, likely mid-month.