Upside-Down Blueberry Pie


This is one of my absolute favorite pies ~ I’m sure it’s the whipped cream filling that I love so much. It’s a summer pie so only use fresh blueberries. I also like it because it seems like it’s upside-down to me ~ the whipped cream in the filling and the blueberries as the topping…I always have to be different!

Fresh Blueberry Pie

1 pastry shells, baked
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
3 cups blueberries, fresh only
2 tablespoons butter
1 1/2 tablespoons lemon juice
1/2 cup heavy cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla

Combine sugar, cornstarch and salt in a saucepan. Blend in water and 1 cup blueberries. Bring to a boil, stirring constantly, until very thick. Stir in butter and lemon juice. Cool slightly. Fold in remaining berries. Chill about 1 hour.

Beat heavy cream until thick, add powdered sugar and vanilla. Spread whipped cream over the bottom of baked pie shell. Top with blueberry filling.

Chill 1-2 hours before serving.

Serves 8

Happy Cooking!

3 thoughts on “Upside-Down Blueberry Pie

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