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Valerie's Blueberry Pie

 Valerie's Blueberry Pie
This perfect pie for the summer months is so easy to make. I love topping this with a dollop of whip cream.—Valerie Kelly, Maynooth, Ontario
6-8 ServingsPrep: 15 min. + chilling


  • 4 cups fresh or frozen blueberries, divided
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup water
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 tablespoon butter
  • 1 pastry shell (9 inches), baked
  • Whipped topping or ice cream, optional


  • Wash and drain blueberries. In a medium saucepan, combine the sugar,
  • 1 cup of berries, cornstarch (use heaping tablespoons with frozen
  • berries), salt, water, cinnamon and lemon juice. Cook and stir over
  • medium heat until thick. Remove from heat.
  • Immediately add butter and remaining berries. Stir until sauce is
  • mixed with all of the berries and butter is melted. Pour mixture
  • into prepared pie shell. Keep refrigerated till serving time. Serve
  • with whipped topping or ice cream. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 258 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 153 mg sodium, 45 g carbohydrate, 2 g fiber, 2 g protein.

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Valerie's Blueberry Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.