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

Contest-Winning Fresh Blueberry Pie Recipe

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I've been making this dessert for decades since blueberries are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan
TOTAL TIME: Prep: 15 min. + cooling
MAKES:8 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + cooling
MAKES: 8 servings


  • 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.


  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

Sweet White Wine

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

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Reviewed May. 25, 2016

"I have made this for several years!! Will never make the per one again! This is so easy and so good!"

Reviewed May. 18, 2016

"I have fresh blueberries that I had froze. Do you think I can use them and if so should I thaw them first?"

Reviewed Mar. 6, 2016

"Have made it three times already. Most definitely award winning! Thanks a bunch."

Reviewed Nov. 30, 2015

"Made this pie to use up some of my homegrown blueberries. I used a premade graham cracker crust(I'm lazy) and took it to a church dinner-I didn't even get a piece before it was gone. Many great remarks though-I will surely make it again."

Reviewed Aug. 10, 2015

"Seriously? I emailed this recipe to someone and a subscription request was all she received. The recipe looks good though."

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