Contest-Winning Fresh Blueberry Pie Recipe
Contest-Winning Fresh Blueberry Pie Recipe
- 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
- 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.
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.
Reviews for Contest-Winning Fresh Blueberry Pie
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"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."
"Seriously? I emailed this recipe to someone and a subscription request was all she received. The recipe looks good though."
"Yum, making this right now!!!Come on Sherri, 1 star ? Calories?? It's pie for goodness sakes, LOTS of calories obviously. Just eat it and enjoy!"
"First time to make and eat a blueberry pie......it was delicious! I did follow the other comments and added 1 additional Tbs of corn starch. Perfect!!"
"Hi Sherri,All the nutritional information, including calorie counts can be found right under the ingredient list above.Sue StetzelField Editor ManagerTaste of Home Magazine"
"You ought to put the calories on this blueberry pie even on all recipes you dont give out calorie intakes"
"This was the best blueberry pie ever! Easy to make also. Yummy!!"
"I swear this is the BEST blueberrry pie I've ever eaten!!! Added more cornstarch...a little less sugar.....THANK YOU! Will be making whenever I can!"
"This recipe was delicious! So easy to make and little time involved. Will difinitly make this one again!"
"This was so good and so simple! I used 3 pints of blueberries and a deep dish pie pan. Be sure to let the filling cool before putting it into the crust, this will help the crust not get so soggy. I also added an extra tablespoon of cornstarch after reading the reviews and it set up perfectly. So pretty."
"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."
"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."
"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."
"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."
"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."
"Wonderful way to use my freshly picked blueberries"
"Just made this pie. I didn't have enough blueberries so I used about 3 cups of blackberries for a total of 5 cups of fruit. The key to this recipe is the pre-baked pie shell and cooking the fruit on the stovetop. I tried another recipe from tasteofhome and that one called for uncooked berries and uncooked pie shell in addition to other similar ingredients. What a gloppy mess! I ended up throwing the pie out in one day after baking. My son is eyeing this pie while it cools in the refrigerator. I don't think there will be much left by tomorrow. Thanks for an easy and foolproof recipe. You can really use this recipe for any type of berry."
"Very good, but needed maybe a tablespoon more cornstarch to keep from running."
"The recipe printed in the magazine says one pastry shell, BAKED - that's the mistake on the one above...hope this helps!"
"Hasn't anyone noticed that you put theRAW pie crust in the pie pan, add the blueberry filling, and refrigerate until serving.Surely you have to BAKE the crust--either before or after adding the filling."
"I've always made two crust blueberry pie.This was easy to make and tasted great! Delicious with some whipped cream."
"We love this pie, but I have to use an extra tablespoon of cornstarch or it will be runny. We grow our own blueberries; not sure if that has anything to do with it."
"Fabulous - I make it every summer. We have lots of saskatoons, not blueberries though. Still turns out great!"
"really lets the berries shine!"
"This recipe was simply wonderful. Quick and easy to make. I have a fairly large household so made two.... not even crumbs crumbs remained. Thanks for the great recipe!"
"My husband and I agree this is the best blueberry pie ever. What distinguishes this from others is that the berries added at the end stay nice and crisp and, mixed with the other cooked longer, give a wonderful texture to the pie. Absolutely fabulous!"
"Pie definately has a lemony twist to it if you use bottle lemon juice. A little different than blueberry pies I've had in the past."
"This is a delicious pie! I did it a little different though. I did a crust on the top and bottom. It was delicious that way. All you have to do to add a top crust is: bake the bottom crust for 10 min. perpare filling as directed and pour in crust, add top crust and bake about 20-30 min. I'm sure it is great without the crust also."
"This is our favorite blueberry pie. However, I always have to use more cornstarch than listed in the recipe, or the filling will be runny. I also like to add a little cinnamon."
"This pie is delicious! I'm not really good at baking. However, this recipe was very easy, and it's the best blueberry pie I have ever tasted. Make it! You won't be sorry."
"BEST blueberry pie ever! Stays together nicely and serves perfect. It has become a new favorite of mine."
"This is the best blueberry pie recipe I have ever had! My 84 year-old mother-in-law couldn't stop raving about it."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.