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Fresh Blueberry Pie

 Fresh Blueberry Pie
As a sweet finale to Father's meal, surprise him with this dessert-it'll remind him of the pies his mother used to make. "He doesn't have to know how simple it is!" says Nellie VanSickle of Silver Bay, New York.
6-8 ServingsPrep: 20 min. + chilling


  • 4 cups fresh blueberries, divided
  • 3/4 cup water
  • 1 tablespoon butter
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 teaspoon lemon juice
  • 1 pastry shell (9 inches), baked
  • Ice cream or whipped cream
  • Shredded lemon peel, optional


  • In a large saucepan, combine 1 cup blueberries, water and butter;
  • simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and
  • salt; add to saucepan. Bring to a boil over medium heat, stirring
  • constantly. Cook and stir for 2 minutes. Stir in lemon juice and
  • remaining blueberries.
  • Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or
  • whipped cream. Garnish with lemon peel if desired. Refrigerate
  • leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 258 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 134 mg sodium,

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Fresh Blueberry Pie (continued)

Nutritional Facts: 45 g carbohydrate, 2 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.