- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Fresh Blueberry Pie(15)
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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.
I wanted to make this so badly but only had 3 cups of blueberries in the fridge. It was more than enough. Plus I added a crust to the top for more crunch. It was delicious and easy.
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.
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