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Contest-Winning Fresh Blueberry Pie

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan
  • Total Time
    Prep: 15 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 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

Directions

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack.
  • 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.
  • Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Fresh Blueberry Pie Tips

Should I thaw frozen blueberries before baking them in a pie?

No, you don't need to thaw frozen blueberries before baking! The heat of the oven (or in this recipe, the heat of the stovetop) will thaw the berries. Blueberries are one of the best berries to use frozen in a pie because they have thick skins and retain their moisture and juiciness without becoming mushy. If you have extra frozen blueberries left over, use them up in this frozen blueberry muffin recipe.

Why is my blueberry pie runny?

There are a few reasons why your blueberry pie is runny. To avoid a runny pie, make sure to cook the berries with cornstarch for two minutes. The cornstarch will cook and thicken the fruit’s juices and prevent your pie filling from becoming too runny. Learn more about thickening a pie filling.

How do you know when blueberry pie is done?

For blueberry pies baked in the oven, you can tell when the pie is done when the crust is golden brown and the filling is bubbling. When preparing the filling on a stovetop, like this blueberry pie recipe, the filling should be nice and thick before being poured into the crust.
Nutrition Facts
1 piece: 269 calories, 9g fat (4g saturated fat), 9mg cholesterol, 150mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 2g protein.

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Reviews

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Average Rating:
  • Helen
    Oct 3, 2020

    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.

  • kittensittin
    Aug 5, 2020

    My favorite blueberry pie - hands down! I always follow the recipe, using the blueberries from my yard. Yummy

  • Elizabeth
    Jul 26, 2020

    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!

  • Therese
    Jul 21, 2020

    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!

  • Anne
    Jul 19, 2020

    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?

  • Paula
    Jul 16, 2020

    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...

  • Maryann
    Jul 12, 2020

    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.

  • Debbie
    Jul 11, 2020

    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.

  • Diane
    Jul 3, 2020

    Easy, inexpensive and oh so tasty! I've made this recipe three times this week, twice I doubled it to feed the masses. I've used the frozen two pack crusts, covered with foil, both tasty and easy. Good with whipping cream, ice cream or straight up. My go to pie recipe when blueberries are in season.

  • Janet
    Jun 27, 2020

    I am making my third one in two weeks. EVERYONE loves this pie!!!