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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
Blue Ribbon Fresh Blueberry Pie
Ingredients
10 INGREDIENTS
6 SERVINGS
Blueberries
5 cups blueberries
divided
Cold Unsalted Butter
1/2 cup cold unsalted butter
cubed
Ice Water
3 tbsp ice water
Salt
1/2 tsp salt
All-purpose Flour
1 1/4 cups all-purpose flour
Sugar
3/4 cup sugar
Cornstarch
3 tbsp cornstarch
Cold Water
1/4 cup cold water
Lemon Juice
1 tbsp lemon juice
Butter
1 tbsp butter
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.
Health Info
Macros
67g
CARBS
18g
FAT
3g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
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?