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Contest-Winning Fresh Blueberry Pie


  • 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 refrigerated pie crust (9 inches), baked


  • 1. 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.
  • 2. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Nutrition Facts

1 piece: 269 calories, 9g fat (4g saturated fat), 9mg cholesterol, 150mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 2g protein.


Average Rating:
  • Luke
    Dec 11, 2018
    Delicious, and super easy to make. Definitely will make again! Also, frozen blueberries work just fine if fresh berries aren't available.
  • TNbluffbaker
    Jul 23, 2018
    Definitely a keeper! I love that it uses fresh blueberries instead of canned. The texture of the berries is also nice since only part of them are cooked first.
  • Loiscooks
    Dec 26, 2017

    This was good, but a little too sweet. I used some blueberries I had frozen since I did not have fresh ones. The frozen ones worked fine. I added the frozen berries to the hot mixture, and it worked well. I will make this again, but I will cut down on the sugar.

  • shannondobos
    Aug 15, 2017

    This recipe is FANTASTIC. It set up perfectly for me, and I made it exactly as written. What I love about this recipe is that a portion of the berries are added at the end, and they give it such a great texture because the berries are still reasonably firm and intact when serving. This is a keeper! @imhs1975 - I cool the pie shell a bit before adding the filling (and the filling should also be cool).

  • imhs1975
    Aug 15, 2017

    Should the pie shell be hot or cool before adding the filling?

  • Connie
    Dec 31, 1969

    Excellent! Yummmmmy.

  • Cookiesforkids
    Jul 3, 2017

    This is a super recipe that was exactly what I was looking for. I added 1/2 tsp of cinnamon and a shake or two of cardamom. I freeze it in one cup containers to fill coffee cakes, quick breads and as filling for my blueberry cinnamon rolls. I will never use canned blueberry filling again!!

  • Loretta
    Jul 1, 2017

    This pie is very good. I actually used the filling for another recipe also.

  • judontmesswithme
    Jan 22, 2017

    This pie tasted amazing. My only issue with it was that it ended up being too soggy. It was at least 24 hours before it was somewhat easier to dig it out. Regardless, we will make it again. It only lasted about 2-3 days.

  • thewackyone
    Nov 29, 2016

    made mini with this it was fantastic.

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