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Blue Ribbon Fresh Blueberry Pie
This award-winning Fresh Blueberry Pie recipe highlights the best of seasonal blueberries with a juicy, homemade filling encased in a deliciously flaky crust. It's perfect for a summer party or a delightful dessert to enjoy with friends.
4
1 hr 35 min
TOTAL TIME
435
CALORIES
$1.46
PER SERVING
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Ingredients
Directions
12 STEPS
1 hr
PREP TIME
35 min
COOK TIME
1 hr 35 min
TOTAL TIME
1
In a large bowl, combine all-purpose flour and salt. Add the cold unsalted butter, and using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
2
Gradually add 3 to 4 tablespoons of ice water, mixing until the dough comes together. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
3
Preheat the oven to 425°F (220°C).
4
On a floured surface, roll out the chilled dough to fit a 9-inch pie plate. Carefully transfer the dough to the pie plate, trim any excess dough, and flute the edges.
5
Prick the bottom of the pie crust with a fork, then refrigerate for another 30 minutes.
6
Line the pie crust with a double thickness of foil, and fill the foil with pie weights or dried beans.
7
Bake the pie crust on a lower oven rack for 20-25 minutes, or until golden brown.
8
Remove the pie weights and foil, and bake the pie crust for an additional 3-6 minutes, or until the bottom is golden brown. Let it cool on a wire rack.
9
In a saucepan over medium heat, combine sugar, cornstarch, 1/8 teaspoon salt, and 1/4 cup cold water until smooth. Stir in 3 cups of fresh blueberries.
10
Bring the blueberry mixture to a boil, and cook while stirring for 2 minutes, or until thickened and bubbly. Remove the saucepan from heat.
11
Add 1 tablespoon of butter, lemon juice, and the remaining 2 cups of blueberries to the saucepan. Stir until the butter is melted and the berries are well-coated.
12
Pour the blueberry filling into the cooled pie crust, and refrigerate the pie for at least 2 hours, or until set, before serving.
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Health Info
Macros
67g
CARBS
18g
FAT
3g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
WHEAT
Nutrition Facts
PER SERVING
6 SERVINGS
223G EACH
Calories
436 kcal
22%
Carbohydrates
67 g
25%
Fat
18 g
23%
Protein
4 g
8%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
14 Recipes for Blueberry Pie
Frequently Asked Questions
What ingredients do I need to make Blueberry Pie?
Do I need to use fresh blueberries or can I use frozen?
What type of pie crust should I use?
What is the best way to prevent a soggy crust?
Can I use a different fruit instead of blueberries?
How can I thicken the filling if its too runny?
How do I store leftover Blueberry Pie?
Can I freeze Blueberry Pie?
