Last summer we went to Mimi Pownall’s house in Black Mountain, North Carolina, and she made this wonderful pie along with a Fresh Peach Pie. Well, this Fresh Blueberry Pie is spectacular! You bake a homemade crust (recipe provided) and then place fresh blueberries in the crust. Then you take more blueberries and make a thick sauce to pour over top of the fresh blueberries in the pie pan. After cooling the pie, you refrigerate it and serve it with Cool Whip or ice cream. This pie also freezes well. So the pie really has fresh blueberries in the pie shell that have not actually been baked. It’s mouthwatering and if you love blueberries you will LOVE this pie!

I finally got around to making this pie the other day and it turned out as well as Mimi’s. I used the crust recipe with the original recipe whereas Mimi used a graham cracker crust. I like it a lot better with the regular crust recipe and this one is pretty simple and easy. Mimi found the recipe on allrecipes.com and it was submitted by Gary Graham.

I have one recommendation for the pie crust on this pie. It’s a little fragile so once you roll the pie dough out, place your pie plate face down on the dough, invert it carefully lifting the dough with the pie pan and gently tuck the crust into the pan. Piece together the dough if you have to. Be very careful not to overhandle the dough. In other words, don’t fold the dough in forths and lift it into the pan and then open up the folded dough again and spread it into the pan. It will fall apart. It will go a lot better this way. I will say this pie crust recipe is a lot easier since it calls for oil and milk rather than having to cut in the butter. It’s a good recipe, just handle it carefully.

If you’re looking for a new way to make Fresh Blueberry Pie then I recommend trying this version. You do have to refrigerate or freeze the pie before serving, and it is scrumptious this way–especially served with ice cream! My pictures depict whipped topping but either way this pie is great.

Here’s a look at Fresh Blueberry Pie. While you bake the pie crust, the blueberry pie filling is NOT baked! Half of the berries go into the pie shell fresh, and the other half are cooked into a sauce like canned blueberry pie filling. It really has a great taste.

This pie needs to be refrigerated after it cools a little bit. Or you can freeze it as it will cut a lot better.

Serve Fresh Blueberry Pie with a dollop of whipped cream or your favorite ice cream!

Doesn’t this look yummy?

Here’s what I did.

Place UNBLEACHED all-purpose flour in a mixing bowl. Bleached flour toughens baked goods.

Add salt.

Add sugar.

Stir ingredients together.

Add oil (instead of butter). This was interesting and a lot easier than most pie crust recipes where you have to work in either butter or shortening.

Add milk.

Here all the ingredients have been stirred together.

Shape into a ball.

Place a piece of waxed paper on your counter and sprinkle it with flour.

Place pie crust on top.

Sprinkle dough heavily with more flour.

Place a piece of waxed paper on top and roll out placing your rolling pin in the middle of the dough and working outwards. Try to keep the edges nice and round shaped. (Don’t overroll in some directions causing rectangles or other shapes).

This was one pass with the rolling pin.

I turned the dough over, coated the pie dough with more flour and continued working the dough from the center to the perimeter of the dough.

Roll out until the pie dough is about a 10-11-inch circle – large enough so that you will have a little overlap in your pie pan for the crust.

Here the pie crust is ready.

Remove waxed paper from the top of the dough. This is where it gets tricky. Place a pie plate upside down on top of the dough and try to get it as centered as possible. With one hand sliding under the pie plate and under the bottom of waxed paper and the other hand bracing the bottom of the pie plate carefully scoop the dough into the pan and adjust it until it fits well.

This is what mine looked like. As you can tell from this picture I had to do a bit of piecing as the dough is fragile.

Bake crust about 10-12 minutes at 375, until lightly browned.

Meanwhile, as pie crust is baking wash half of the berries.

Place blueberries in a saucepan over medium heat.

Add salt.

Add sugar.

Add cornstarch.

Add water.

Stir to combine.

Bring blueberry mixture to a soft boil and cook about 5-10 minutes until mixture becomes thick.

Here the mixture is thickening.

Once mixture is thick, add butter. (Sorry for this poor picture, the steam blocked the colors).

Add lemon juice and stir to combine. Set aside.

Wash remaining blueberries and pat dry with a towel.

Place this half of the fresh blueberries in baked pie shell.

Carefully spoon blueberry sauce over fresh blueberries in pie shell. Allow to cool and refrigerate until ready to serve.

If possible, I would allow this pie to cool about 5-6 hours before serving. If you don’t have that much available time, put the pie into the freezer to cool and set well.

To serve: Dollop the pie with whipped topping or scoops of ice cream. Yum, yum.

This is a wonderful tasting pie and relatively easy to make.

This picture shows the Fresh Blueberry Pie without any whipped topping so you can better see what the pie looks like before garnishing.

We loved this pie served with ice cream, too. I think I had Snickerdoodle ice cream and it was great! 

Here’s the recipe.

FRESH BLUEBERRY PIE

(Recipe adapted from Mimi Pownall, Black Mountain, NC; source: Gary Graham and allrecipes.com)

FOR THE CRUST:

1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

1/4 teaspoon salt

3 tablespoons white sugar

1/3 cup vegetable oil

1 1/2 tablespoons milk

FOR THE PIE FILLING:

2 cups fresh blueberries

2 cups fresh or frozen blueberries

1/4 teaspoon salt

3/4 cup white sugar

1/4 cup water

3 tablespoons cornstarch

1 tablespoon butter

1 tablespoon lemon juice

Preheat oven to 375°. Prepare crust. In a large bowl, combine flour, 1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375° for 10-12 minutes or until golden brown. Place 2 cups of fresh blueberries in baked pie shell. In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5-10 minutes or until thick and clear. Add butter and lemon juice. Pour filling over berries in pie shell and allow to cool. Refrigerate until ready to serve. Serve with whipped topping or ice cream. Freezes well. Serves 8.

The luscious taste of blueberries in this pie is amazing.

This side view shows just how thick the pie filling is. 

Want a bite?

Fresh Blueberry Pie is an excellent choice for hot summer days when you don’t want to run your oven too long in the middle of the day. This recipe only requires the crust to be baked.

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