Blueberry Pie Recipe

Name: Blueberry Pie Recipe
Prep time: 15 min
Total time: 15 min
Yield: 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

Total Time Prep: 15 min. + cooling

Yield 8 servings

Contest Winner

Test Kitchen Approved

This blueberry pie recipe puts that bounty of farmers market berries to proper use. All their juicy, summery goodness shines through!

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 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts

1 piece: 269 calories, 9g fat (4g saturated fat), 9mg cholesterol, 150mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 2g protein.

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

Recipe Creator