Fresh Blueberry Pie

Loaded with cooked and fresh blueberries, this no-bake fresh blueberry pie is a real summertime treat! It’s so easy to make and everyone loves it.

Fresh blueberry pie is one of my all-time favorite summer desserts.

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!”

Once we returned home was when the fun started. We all love blueberries so mom would get cooking and baking. Blueberry jam, blueberry muffins, blueberry pancakes, 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!

And with six cups of blueberries, this fresh blueberry pie is good for you. Think of all those antioxidants!

Try this recipe for fresh blueberry pie whenever you can get your hands on fresh blueberries. You’ll love this pie. I promise.

About This Blueberry Pie

This blueberry pie is one of the easiest pies you can make. It always turns out. It’s not a typical baked pie. The crust is baked, of course, but not the blueberries. 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.

If fresh blueberries are a bit scarce, you can substitute frozen blueberries for the cooked portion of the recipe. Fresh blueberries are a must for the stirred in portion.

May I add that my mother-in-law deemed this “one of the best pies she has ever had.” Quite the compliment!

I’ll get you started on making your blueberry pie and give you lots of helpful tips. Look for the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.

What You’ll Need

• Pie Crust: There are lots of different pie crusts to choose from. You can make your own pie crust or buy a frozen, refrigerated, or box crust. Graham cracker 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 This Recipe

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.

Next, wash your fresh blueberries 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.

To cook the berries, you’ll need a good sized saucepan. Mix the 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.

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!

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.

FAQs

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’s 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
• Blueberry Strawberry Muffins – make these with all blueberries if you prefer!
• Blueberry Cream Cheese Muffins
• Blueberry Wheat Bran Muffins