- 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
- 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.
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
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Super good! Everyone enjoyed it & EASY!!
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?
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
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!
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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