Five-Minute Blueberry Pie Recipe

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If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 4 cups fresh or frozen blueberries, thawed
  • 1 graham cracker crust (9 inches)
  • Whipped cream, optional

Nutritional Facts

1 piece: 202 calories, 6g fat (1g saturated fat), 0 cholesterol, 122mg sodium, 39g carbohydrate (29g sugars, 2g fiber), 1g protein.


  1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired. Yield: 6-8 servings.
Originally published as Five-Minute Blueberry Pie in Quick Cooking March/April 1998, p49

Sweet White Wine

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

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knollbrookcook User ID: 4057123 45783
Reviewed Apr. 28, 2014

"Delicious and easy. I usually use a regular cooked pastry shell. For an extra special taste, spread the cooled shell with a couple tablespoons of sweetened, softened, plain cream cheese before adding the blueberry mixture."

MY REVIEW User ID: 7061259 27268
Reviewed Aug. 7, 2013

"I was given this recipe by a neighbor at least 20 years ago. I have made it often, it is easy, a life saver if you need a quick something to take to a picnic/party/dinner, can be very patriotic looking, and tastes wonderful. I wish there were more fruits that worked this easily."

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