Contest-Winning Fresh Blueberry Pie
Total TimePrep: 15 min. + cooling
Made this delicious easy pie using 3 cups frozen berries and after cooking added 2 cups fresh berries. Cut sugar to 1/2c. Excellent.
Made an overly sweet blueberry soup. Too much sugar, too little cornstarch. The filling was runny after being cooked and I even cooked it longer than called for. I thought it would thicken up as it cooled but unfortunately it did not. I used fresh berries so maybe this recipe is intended for use with small, less sweet blueberries with less juice. Also the overwhelming taste of the filling ended up being sugar, not berries.
Hi there! A really great recipe. I followed it as written and used frozen UNthawed wild blueberries from N Ontario, Canada for both parts of the recipe. The only change I made was to shred an unpeeled Granny Smith apple - using about 3 TBSP of finely shredded apple that I then cooked a bit with the water, sugar, and the cornstarch before adding the frozen berries. I'd read elsewhere that the extra pectin might help the set. The pie set beautifully within 4 hours. All 3 of our grown kids and partners are self-declared :) Pie Aficionado's and they especially loved this one. Ditto the 13-yr old grandson. It was fresh-tasting, not gummy. Not overly sweet. Just right. Though the next time to elevate it even more, I might add a tiny pinch of nutmeg and maybe 1 tsp more of fresh lemon juice. I give the original recipe a 99% mark! Thanks! Helen K, Burlington ON.
My favorite blueberry pie - hands down! I always follow the recipe, using the blueberries from my yard. Yummy
This is the best blueberry pie I have ever had. Bonus that it was easy to make! I used my own homemade crust, and we had to add whipped cream on top. It was delicious!
One of the best (and prettiest) deserts that I’ve put together! Yummmm. I added 1c of strawberries, to make 5c fruit. Instead of water I used a blueberry sauce from a previous desert. I also reduced the cornstarch to a little less that 2 1/2 Tsp. Wunderbar!
What a lovely and easy pie. Just made it and wondering if it's possible to slightly underbake the crust, fill with the prepared filling, and then stick a lattice top crust on, returning to the oven for a bit. Would it still set okay if the filling was heated again like that?
The blueberries in Oregon are ripe right now and I made this pie today. Thank you Linda in Michigan for this delicious recipe. I'm sharing this with everyone I know while the berries are still in season...
It is the best blueberry pie I have ever made. Oops, I forgot the butter and lemon and it still got 5 stars from me and all my guests!! I used my own crust.
Delicious and oh so easy. I cooked a lesser amount of fresh blueberries because I prefer having more fresh berries and added lemon zest to the cooked mixture. Cooled for a bit and then added the rest of the fresh blueberries. A hit and a keeper.