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Contest-Winning Fresh Blueberry Pie Recipe
Contest-Winning Fresh Blueberry Pie Recipe photo by Taste of Home

Contest-Winning Fresh Blueberry Pie Recipe

Publisher Photo
I've been making this dessert for 30 years. It represents our state well because Michigan is the leader in blueberry production. —Linda Kernan, Mason, Michigan
TOTAL TIME: Prep: 15 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + cooling
MAKES: 8 servings

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

Nutritional Facts

1 serving (1 piece) equals 269 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 153 mg sodium, 48 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. 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.
  2. 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

Nutritional Facts

1 serving (1 piece) equals 269 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 153 mg sodium, 48 g carbohydrate, 2 g fiber, 2 g protein.

Sweet White Wine

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

Reviews for Contest-Winning Fresh Blueberry Pie

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 30, 2014

Super good! Everyone enjoyed it & EASY!!

MY REVIEW
Reviewed Jun. 23, 2014

I don't know what I did wrong. I followed the recipe completely. The filling tasted funny, not very sweet and the crust was mush after I poured the filling in and let it set in the refrigerator. Did I maybe not cook the filling enough?

MY REVIEW
Reviewed Jun. 16, 2014

I have made this twice and we love it. so much better than pie filling because it's not too sweet. I used a shortbread nut crust and it was perfect

MY REVIEW
Reviewed May. 9, 2014

This pie filling is absolutely amazing! I made it with blueberries from by garden and the flavor and consistency is perfect. It is crazy easy to make and I love how the rest of the berries are added at the end. I made the pie with a shortbread crust that has lemon zest and it was scrumptious. This will without a doubt be made again!

MY REVIEW
Reviewed Sep. 9, 2013

Delicious, and so easy with a store-bought pastry shell... I used a shortbread shell and it was even better... I agree with the previous reviewer, dividing the berries is key, the berries you cook burst and the remaining 2 cups of berries added at the end add that fresh texture.

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