I really wanted to hurry up and post this recipe soon after the pancake party because I wanted to get it on here before the fresh blueberries are out of season! This is one of my all-time favorite summer desserts. Cool, refreshing and flavorful. And healthy ’cause it is pretty much all fruit. Good enough for this pregnant lady! I love how the fresh blueberries almost pop in your mouth with every bite. You’ll love this pie. I promise.
My mother-in-law deemed this “one of the best pies she has ever had.” Quite the compliment! My husband liked it too and my daughter? Oh my oh my.
“Blue blues! Blue blues! Blue blues!” Is what comes out of her mouth every times she even SEES a blueberry. She loves them. Can’t get enough of them. Needless to say, she was all about this pie. If you were eating this pie, I can guarantee there was a cute little almost-two-year-old hanging out near you begging…saying “pwwweesse, blue blues!”
Just try to resist that.
Fresh Blueberry Pie
adapted from bakedbree.com
1 refrigerated pie crust (or your own recipe if you prefer!)
6 cups fresh blueberries
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup water
6 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
whipped cream (optional)–I whipped my own with just a touch of sugar since the pie is very sweet.
1. Cook the pie crust as directed on the package for a single crust pie. Cool completely before adding filling
2. Meanwhile, Wash the blueberries and pick out any duds and any stems.
3. Combine 3 cups of blueberries, sugar, salt and cornstarch in a medium to large-sized saucepan (you’ll be adding everything else to the same pan later). Pour in the water. Mix together and cook ever medium-high heat. Cook until the mixture comes to a boil, and then continue to cook for two minutes. You want it to get super thick and for your blueberries to start breaking down.
4. Finish this mixture by adding butter and lemon juice. Cool before adding the fresh blueberries. You want them to stay plump and fresh!
5. When mixture has cooled, fold in the remaining 3 cups of berries. Pour into cooled, prepared crust.
6. Chill for at least 2-3 hours before serving with whipped cream.
Verdict: Love this recipe. It one of those that is going to HAVE to be made every year.
Husband’s take: He also loved this pie. This one was a hit all around.
Changes I would make: None! No way!
Difficulty: Easy. The hardest part is waiting for it to cool and set up in the fridge.