Show Subscription Form




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

Contest-Winning Fresh Blueberry Pie Recipe

Read Reviews (15)
4.81 15
Publisher Photo
I've been making this dessert for 30 years. It represents our state well because Michigan is the leader in blueberry production.
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.

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

Reviews for Contest-Winning Fresh Blueberry Pie(15)

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

MY REVIEW
Reviewed Aug. 28, 2013

I wanted to make this so badly but only had 3 cups of blueberries in the fridge. It was more than enough. Plus I added a crust to the top for more crunch. It was delicious and easy.

MY REVIEW
Reviewed Aug. 28, 2013

This was a delicious blueberry pie. I really like the addition of the fresh berries at the end of the cooking process. It gave the pie a nice texture. Add a dollop of whip cream and this is a classic summer dessert.

MY REVIEW
Reviewed Aug. 20, 2013

I use this recipe all the time but I make a meringue for the top. I make all my berry pies this way. Easy and they cut beautifully which makes a nice presentation if you have company.

MY REVIEW
Reviewed Aug. 4, 2013

I love blueberry pie and was excited to find this simple recipe. I had to add an additional TBSP of cornstarch, as the mix did not thicken and I was afraid it would be runny. The flavor was there and it did mostly set up well. I found it needed something else...maybe an additional fruit (blackberry or raspberry) or perhaps a cream of some sort (whipped topping, ice cream, or cream in the mix.) Overall, well received but not 5 stars.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT