- 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
"Excellent flavor, texture, and so easy! I followed this recipe exactly as shown. I'm sure this recipe will work well with any berry. Just adjust the sugar to the sweetness of the berry. This is so MUCH better than any canned pie filling! This is going into my recipe collection today."
"This is the best recipe I've ever tried. I even used the base and used strawberries and it works too. I took a bowl of Cool Whip and a block of cream cheese a tablespoon of lemon juice and a 1/2 cup of sugar and mixed It together, put it in the bottom of a graham cracker crust. Then, put the blueberry or strawberry topping on it and... WOW! I'm the new hero at home...lol"
"Have made this for several years. It's wonderful"
"Made this pie today. My husband says it's the best blueberry pie he has ever eaten. Used homemade pie shell; served with sweetened whipped cream."
"I have made this for several years!! Will never make the per one again! This is so easy and so good!"