Fresh Blueberry Pie
This Fresh Blueberry Pie is an easy homemade blueberry dessert made with a fully baked pie shell, a glossy cooked blueberry glaze, and plenty of fresh blueberries folded in at the end. The filling tastes bright, juicy, and full of real blueberry flavour. It is a beautiful summer pie and a great potluck dessert when you want something lighter than cake.
Ingredients
- 1 fully baked 9-inch pie shell cooled
- 4 cups blueberries fresh and divided
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup water
- 1 tablespoon butter
For Serving
- Whipped cream
- 1/2 teaspoon almond extract optional, for flavouring the whipped cream
Instructions
Bake the pie shell first.
- Use a homemade pie crust or a frozen ready-made pie shell. The crust must be fully baked and cooled before adding the blueberry filling. This is important because the fresh blueberry filling is not baked after it goes into the pie shell.
Make the cooked blueberry glaze.
- In a medium saucepan, combine the sugar, cornstarch, salt, water, butter, and 1 cup of the blueberries.
Cook the glaze.
- Cook over medium heat, stirring often, until the mixture thickens and becomes glossy and clear. The blueberries will soften and release their juices, creating a deep purple cooked blueberry glaze.
Chill the glaze.
- Remove the glaze from the heat and let it chill for about 30 minutes, or until it has cooled slightly.
Fold in the fresh blueberries.
- Gently fold the remaining 3 cups of fresh blueberries into the cooled cooked blueberry glaze. The fresh berries should stay plump and uncooked, while the glaze helps hold the pie together.
Fill the pie shell.
- Spoon the blueberry filling into the fully baked and cooled pie shell. Spread it gently so the filling sits evenly in the crust.
Chill before serving.
- Refrigerate the pie until the filling is fully chilled and set.
Serve.
- Serve chilled with whipped cream. For a little extra flavour, add 1/2 teaspoon almond extract to the whipped cream before serving.
For the best Fresh Blueberry Pie, let the cooked blueberry glaze cool slightly before folding in the fresh blueberries. This keeps the berries plump and juicy while the glaze helps the pie filling set beautifully. A fully baked and cooled pie crust is also important so the bottom stays crisp instead of soggy.
Notes
- The pie shell must be fully baked and cooled before adding the blueberry filling. This fresh blueberry pie is not baked after the filling is added.
- The cooked blueberry glaze should be thick, glossy, and clear before removing it from the heat. This is what helps the fresh blueberries hold together in the pie.
- Let the cooked blueberry glaze cool slightly before folding in the fresh blueberries. This keeps the berries plump, fresh, and juicy instead of cooking them down.
- A Crisco-style pie crust works especially well for this recipe because it is lighter and pairs nicely with the fresh blueberry filling.
- A frozen ready-made pie shell can also be used for an easy blueberry pie shortcut. Just bake it fully first.
- For best results, chill the finished pie before slicing so the blueberry filling has time to set.
- Serve with whipped cream. For extra flavour, add 1/2 teaspoon almond extract to the whipped cream.
- This Fresh Blueberry Pie is a great summer dessert, potluck dessert, or make-ahead blueberry dessert.
Nutrition
Serving: 1gCalories: 163kcalCarbohydrates: 38gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 50mgPotassium: 58mgFiber: 2gSugar: 32gVitamin A: 84IUVitamin C: 7mgCalcium: 6mgIron: 0.2mg
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