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Contest-Winning Fresh Blueberry Pie

 Contest-Winning Fresh Blueberry Pie
I've been making this dessert for 30 years. It represents our state well because Michigan is the leader in blueberry production. —Linda Kernan, Mason, Michigan
8 ServingsPrep: 15 min. + cooling


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Contest-Winning Fresh Blueberry Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.