How long it takes: only 30 minutes but allow a couple of hours for chilling Equipment you’ll need: pie plate, saucepan Servings: 8 My family picked blueberries every summer. We would pack a picnic lunch and lots of snacks, and pretty much spend the day in the blueberry patch. I’ll admit, my sister and I weren’t always enthusiastic pickers but mom rules, right? We would whine, “Don’t we have enough yet?” and the answer was always, “Keep picking!” The fun started once we returned home. We all love blueberries so mom would get cooking and baking. Blueberry jam, blueberry muffins, blueberry pancakes, blueberry sauce, blueberries on our cereal, blueberries for snacks, we chowed on blueberries. Mom always froze several bags to enjoy in the winter, too. Our favorite is fresh blueberry pie! Fresh blueberry pie covers all the bases: crisp buttery crust, sweet cooked berries, fresh tart berries, and mounds of whipped cream. The fresh blueberries almost pop in your mouth with every bite. Oh, it doesn’t get much better than this! Try this recipe for fresh blueberry pie whenever you can get your hands on fresh blueberries. My mother-in-law deemed this “one of the best pies she has ever had.” You’ll love this pie. I promise.
Fresh Blueberry Pie
Easier than a baked pie. This blueberry pie is one of the easiest pies you can make. It always turns out. It’s not a typical baked pie. Half of the blueberries are cooked on the stove and thickened; the other half is stirred in fresh. It is phenomenally good and a real summertime treat. It can be a no-bake pie. It depends on what type of crust you choose. The filling is not baked.
Ingredient Notes
Pie Crust: There are lots of different pie crusts to choose from. You can make your own pastry pie crust or buy a frozen, refrigerated, or box crust. Graham cracker crusts or cookie crusts are great, too. It’s your choice. Blueberries: You’ll need six cups total: 3 cups are cooked, 3 cups are fresh. In-season summertime berries are the best tasting.
Granulated White Sugar: You’ll need a cup and a half of sugar. Cornstarch: Used as a thickener, cornstarch is a white powder made from the endosperm of corn kernels, commonly found in the baking aisle. It is naturally gluten-free. Salt: Why add salt to a pie filling? Salt keeps things from tasting flat, including pie filling. You only need a pinch but it makes a difference. Water: A half cup of water is needed for the filling. I suppose you could use a fruit juice instead but water works just fine. Butter: Unsalted butter is stirred into the filling after it’s cooked. It provides flavor and a richer mouth feel. Fresh Lemon Juice: A squeeze of lemon juice perks up blueberry filling. Whipped Cream: Optional, but I would say required. Vanilla ice cream is a good choice, too.
How To Make Fresh Blueberry Pie
Start by preparing the pie shell you chose. You’ll need a nine inch pie plate. Because this pie isn’t baked, the pie crust has to be pre-baked and cooled. Follow the directions on the package or make the pie crust as you normally would for an unbaked pie shell. If you choose a graham cracker crust or cookie crust, you may not have to bake it. Prep the blueberries. Rinse fresh blueberries under cold running water and sort out stems, leaves, green berries, or mushy berries. Measure out 3 cups of the blueberries that you will use for the cooked portion. Spread the remaining 3 cups of berries on a clean towel or paper towel to dry. Cook half the berries. To cook the berries, you’ll need a good sized saucepan. Mix 3 cups of berries with sugar, a pinch of salt, and cornstarch in the pan. Pour in a half cup of water, and heat the mixture over medium heat. Bring it all to a boil, and continue to boil for 2 minutes. This is important. The berry mixture will be very thick, some of the berries will begin to burst, and the filling should look clear, not cloudy. Remove the pan from the heat. Stir a dab of butter, and fresh lemon juice. Let the hot mixture cool down for fifteen to twenty minutes. It doesn’t have to be chilled but it shouldn’t be boiling hot. Add fresh blueberries. When it’s cooled, fold in the remaining 3 cups of blueberries and pour the mixture into the pie shell. Smooth out the top and chill the pie for a couple of hours until it’s firm. I know the waiting is hard but …. it’s worth it! Serve. Cut the pie into wedges and enjoy! Top this fresh blueberry pie with homemade whipped cream. In a pinch, you could use canned whipped cream, but homemade is a hundred times better. Homemade vanilla bean no churn ice cream is really good, too.
Storage Tips
Fresh blueberry pie is definitely best the same day you make it. If you have pie left over, cover it, and store it in the refrigerator for up to two days. It cannot be frozen successfully.
More Blueberry Delight!
I love baking and cooking with blueberries. Here are some recipes I’m sure you’ll enjoy:
Blueberry Crisp with Coconut – this is my second favorite blueberry dessert recipe, after fresh blueberry pie! Apple Blueberry Crisp Blueberry Crumb Bars Berry Galette – an easy baked pie Blueberry Strawberry Muffins – make these with all blueberries if you prefer! Blueberry Cream Cheese Muffins Blueberry Bran Muffins
Quick-Start Guide!
