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Fresh Blueberry Pie Recipe

Fresh Blueberry Pie Recipe photo by Taste of Home

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I've been making this dessert for 30 years. It represents our state well because Michigan is the leader in blueberry production.

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Fresh Blueberry Pie Recipe

Prep: 15 min. + cooling

Yield: 8 Servings

15 15

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked

Directions

In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.

Originally published as Fresh Blueberry Pie in Country June/July 1999, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Fresh Blueberry Pie

Fresh Blueberry Pie

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Reviewed on May. 15, 2013 by Malderma

Wonderful way to use my freshly picked blueberries

Reviewed on Mar. 02, 2013 by fromscratchaddict

Just made this pie. I didn't have enough blueberries so I used about 3 cups of blackberries for a total of 5 cups of fruit. The key to this recipe is the pre-baked pie shell and cooking the fruit on the stovetop. I tried another recipe from tasteofhome and that one called for uncooked berries and uncooked pie shell in addition to other similar ingredients. What a gloppy mess! I ended up throwing the pie out in one day after baking. My son is eyeing this pie while it cools in the refrigerator. I don't think there will be much left by tomorrow. Thanks for an easy and foolproof recipe. You can really use this recipe for any type of berry.

Reviewed on Jul. 31, 2012 by QuiACoupeLeFromage

Very good, but needed maybe a tablespoon more cornstarch to keep from running.

Reviewed on Jul. 11, 2012 by tohfood

The recipe printed in the magazine says one pastry shell, BAKED - that's the mistake on the one above...hope this helps!

Reviewed on Jun. 26, 2012 by sandyko

Hasn't anyone noticed that you put the

RAW pie crust in the pie pan, add the blueberry filling, and refrigerate until serving.

Surely you have to BAKE the crust--either before or after adding the filling.

Reviewed on Jan. 24, 2012 by wld

I've always made two crust blueberry pie.

This was easy to make and tasted great! Delicious with some whipped cream.

Reviewed on Oct. 02, 2011 by lisa53202

We love this pie, but I have to use an extra tablespoon of cornstarch or it will be runny. We grow our own blueberries; not sure if that has anything to do with it.

Reviewed on Aug. 23, 2011 by pamelag21

Fabulous - I make it every summer. We have lots of saskatoons, not blueberries though. Still turns out great!

Reviewed on Aug. 11, 2011 by stephanie m

really lets the berries shine!

Reviewed on Jul. 19, 2011 by Saphira_101

This recipe was simply wonderful. Quick and easy to make. I have a fairly large household so made two.... not even crumbs crumbs remained. Thanks for the great recipe!