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
   (33)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 2, 2014

"GREAT"

MY REVIEW
Reviewed Jul. 28, 2014

"This one is a keeper, I bet you could use all kinds of fruit or a combination (strawberry with chocolate crust?). The lengthiest part of this recipe is sorting through the blueberries, once thats done it comes together in 5 minutes. Brushed a shortbread crust with egg & baked for 5 minutes as the crust called for. Kept the crust from being soggy and made it sturdy & easy to cut. As others said, the addition of the fresh blueberries gives it texture and flavor and pop..literally. The fresh blueberries pop and crunch in your mouth between the delicious fresh made jell filling. Not too sweet, the berries are sweet enough, I might add a smidgen of cinnamon next time. It set up and cut beautifully, better than I had thought since some reviews said otherwise. Next time I see blueberries priced for quick sale at the market, all I need is a crust and its time for pie. Everything else is on hand, my favorite kind of recipe."

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"

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