Could there be a more classic American summer dessert than Fresh Blueberry Pie??? Put your summer berry harvest to good use with this simple, family favorite pie! As far as fruit pies go, you really can’t get any easier. No pitting or peeling, and only 8 pantry staples make this delicious pie a breeze to whip up. Skipping the top crust allows the plump blueberries to be the star of the show. This dessert is oozing with flavor!! Bring it to your next picnic or potluck and just watch the compliments roll in. Best ever!!
Here’s all you’ll need: sugar, corn starch, salt, water, blueberries, butter, lemon juice, and a recipe for a pie crust. You can find our Pie Crust Just Like Grandma Used To Make recipe here! You’ll want to have this made ahead of time.
Let’s get started! First, roll out the pie pastry on a lightly floured surface. Roll out a circle big enough to cover the pie pan with a little bit of overlap around the edges. If you’re looking for a super easy, do-it-yourself pie crust I suggest trying out our Pie Crust Just Like Grandma Used To Make recipe. Or you can use a pre made Pilsbury version. No judgement here!
Next fit the pie pastry into the pie pan. Trim any excess pie crust that’s overhanging. Then flute the edges. Basically we’re just crimping them down. An easy way to do this is to fold over the edge one time. Then I like to go around the whole pie and press my finger into the crust to form these little indents. That’s it! We have a nicely flute pie crust. You’re a pro! You’ll also need to prick the bottom with a fork. This prevents any air pockets from forming during baking.
I love this Fresh Blueberry Pie recipe because the pie crust and the filling are made separately. This cuts your oven time WAAAAAYYYY down making it the absolute perfect pie to bake during these hot summer months. Bake the pie crust in a 475 degree preheated oven for 8-10 minutes or until golden brown. Then remove from the oven, leave the pie crust in the pan and allow it to cool. This looks like heaven to me!! I am a crust girl all the way!!
Meanwhile we can start on that drool-worthy filling!! Ok so this step is not so drool-worthy but we’ll get there. I promise!! Combine the sugar, cornstarch, water, and salt, in a large sauce pan over medium heat. Cook and stir until smooth.
Next mix in 3 cups of blueberries. Bring the mixture to a boil. Cook and stir for 2-3 minutes or until the blueberry mixture is thick and bubbly. Now it’s starting to get there!! Mmmm!!!!! I absolutely love cooking and baking with whatever’s in season so we used fresh blueberries. But if they’re out of season or you have frozen on hand, it’s totally fine! Just be sure to thaw them a bit so your pie’s not watery.
Remove the sauce pan from the heat. Stir in the butter, lemon juice and additional berries. Continue to stir until the butter is melted. Really though….don’t those fresh berries just look gorgeous?!?
Cool completely. Pour the blueberry filling into the pastry shell. Refrigerate until ready to serve. That’s it! You’re done. Seriously!!!
And there you have it!! A delicious, made from scratch, super easy Fresh Blueberry Pie! It’s absolutely to die for!!! Cherry season is right around the corner. Be sure to try our Freshly Picked Sweet Cherry Pie too!
Fresh Blueberry Pie
- 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
- 1 refrigerated pie crust (9 inches)
- Step 1 Roll out the pie pastry on a lightly floured surface. Fit the pie pastry into the pie pan, flute the edges, and prick the bottom with a fork. Bake the pie crust in a 475 degree preheated oven for 8-10 minutes or until golden brown. Set aside.
- Step 2 Combine the sugar, cornstarch, water, and salt, in a large sauce pan over medium heat. Cook and stir until smooth.
- Step 3 Stir in 3 cups of blueberries. Bring the mixture to a boil. Cook and stir for 2-3 minutes or until the blueberry mixture is thick and bubbly.
- Step 4 Remove from the heat. Stir in the butter, lemon juice and additional berries. Continue to stir until the butter is melted.
- Step 5 Cool completely. Pour the blueberry filling into the pastry shell. Refrigerate until ready to serve. Enjoy!!
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