Fresh Blueberry Pie
Fresh Blueberry Pie is one of the best Blueberry Pie recipes you’ll ever eat! It’s so, so mouthwatering. I guarantee you’ll be drooling after the first bite. This scrumptious pie is made with loads of fresh blueberries. But the amazing thing is you only cook half of them – on the stove! Then you pour the blueberry sauce over fresh blueberries in a pre-baked pie shell. After cooling the pie, you refrigerate it and serve it with Cool Whip or ice cream. Did I say this pie tastes amazing??? Yes, indeed.
Last summer we went to Mimi Pownall’s house in Black Mountain, North Carolina. She outdid herself featuring this wonderful pie along with a Fresh Peach Pie. Well, this Fresh Blueberry Pie is spectacular and certainly different from anything I’ve ever eaten before. I grew up eating fruit pies because my mom made several every week for dessert for our large family. I have to say, to this day, homemade fruit pie (any flavor) is my favorite dessert.
So when it comes to dessert, I always jump at the chance to eat pie over cake or cookies. 🙂 While this pie is different than a traditional Blueberry Pie, it’s really got terrific texture, taste and consistency. But if you want super easy, then this is your pie. It can be completely done from beginning to end in about 15-20 minutes. It’s a marvelous dessert pie for company, especially if your friends or family enjoy blueberries.
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 Pie a lot better with a regular pie crust rather than graham cracker crust. Although I prefer my own Homemade Pie Crust recipe over the one that came with the original recipe. For ease and convenience you can use a store-bought pie crust and bake it as well.
Let me say up front, this is not my favorite pie crust recipe. I made it because it came with the original recipe. This dough is so fragile that it usually comes apart as you try to place it into the pan. My personal recommendation is you either use a pie shell from the store, a graham cracker crust, or my Homemade Pie Crust recipe. I really don’t recommend the pie crust that comes with the initial recipe. I know that sounds harsh, sorry.
I really don’t like to critique other people’s recipes. Believe me, as a food blogger, you get plenty of negative feedback (even when someone doesn’t follow directions or substitutes ingredients!). But I really can’t in good conscience recommend the pie crust recipe that comes with the original recipe. The recipe does come together easily. However, every time I’ve made it, it’s fallen apart while trying to get it into the pie plate. I’ve had to piece it together. Quite frankly, it’s a mess. I’ve tried re-rolling the dough (which, of course makes the crust tougher!). I’ve tried using different ingredients. I’ve really tried working with the crust to see if I could get an acceptable dough. I have FAILED every time!
Listen, I know how to make pie dough! My mom taught me years ago. My normal pie crust is flaky and delicious. I know not to overwork the dough. No matter what I’ve done I’ve not been able to get this crust to work. So, while the pie filling is superb, use another pie crust recipe or store bought pie crust. (Sorry for whining).
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.
When I initially posted this recipe in July 2012, it was with Mimi’s original picture. I remade the recipe in May 2013, but I was still learning how to take pictures with my new Canon camera and they weren’t too great either. I recently remade this recipe (June 2018) for our Friday night are group. Everyone loved the recipe. Even with the not-so-great crust! I served it again with Cool Whip but it is equally good with ice cream or left plain.
If you use a pre-made pie crust shell, you can pop that in the oven while the blueberry sauce is being made. This pie can be done in about 15-20 minutes! It does need to be refrigerated before serving. I highly recommend it for Fourth of July parties, or other holidays like Memorial Day, Labor Day, Mother’s Day or Father’s Day. It’s so irresistible you won’t be able to stop at one slice!
Fresh Blueberry Pie is awesome. 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 is spectacular.
Fresh Blueberry Pie needs to be refrigerated after it cools a little bit. Or you can freeze it as it will cut a lot easier. I usually refrigerate the pie about 4-6 hours before serving.
Serve Fresh Blueberry Pie with a dollop of whipped cream or your favorite ice cream!
Fresh Blueberry Pie is delightful for potlucks, family reunions, backyard barbecues or summer holiday fun.
Here’s what I did.
I used these ingredients for the pie crust. The mason jar contains coconut oil. The original recipe uses vegetable oil.
Let me emphasize again, I recommend your own homemade pie crust or a store bought pie shell. I’m only showing these pictures because this was how I made it.
Place UNBLEACHED all-purpose flour in a mixing bowl. Bleached flour toughens baked goods. Add salt and sugar and stir ingredients together. Add coconut oil or vegetable oil. Add milk. (I didn’t have milk on hand so I used half-and-half.)
Stir the ingredients together.
Shape pie crust dough 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). Turn the dough over, coat the pie dough with more flour, and continued rolling out 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. Remove waxed paper from the top of the dough.
Fold the dough into quarters and transfer to a pie plate.
This is what mine looked like. As you can tell from this picture I had to do a lot of piecing as the dough is fragile. I basically had to pat the dough into place and fill in spots where necessary. This is not the way pie crust should work! 🙁
Pierce the pie crust with a fork so it doesn’t shrink while baking.
Bake crust about 10-12 minutes at 375, until lightly browned. Remove from oven.
I used these ingredients for the blueberry pie filling.
Meanwhile, as pie crust is baking, wash half of the berries. Place blueberries in a saucepan over medium heat. Add salt, sugar, cornstarch and water.
Stir to combine.
Bring blueberry mixture to a soft boil and cook about 5-10 minutes until mixture becomes thick. Once the blueberry mixture is thick, add butter, lemon juice and stir to combine.
Stir ingredients and 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, 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. Dollop with whipped cream or ice cream, as desired.
This is a wonderful tasting pie and relatively easy to make.
We loved Fresh Blueberry Pie served with ice cream, too. I think Mimi served it with Snickerdoodle ice cream and it was great!
Fresh Blueberry Pie is really awesome. It’s wonderful for company.
Here’s the recipe.
FRESH BLUEBERRY PIE
(Recipe adapted from Mimi Pownall, Black Mountain, NC; source: adapted from allrecipes.com)
- [b]PIE CRUST:[/b][br]
- 1 cup [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1/4 teaspoon salt
- 3 tablespoons white sugar
- 1/3 cup canola oil
- 1 1/2 tablespoons milk[br]
- [b]BLUEBERRY FILLING:[/b][br]
- 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 [url href=”http://www.dpsgproductfacts.com/product/REALEMON_JUICE_BOTTLEBULK_1TSP” target=”_blank” title=”realemon juice”]ReaLemon[/url] lemon juice
- Preheat oven to 375°. [br]
- 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. [br]
- 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 minutes or until thick and clear.
- Add butter and lemon juice.
- Pour filling over berries in pie shell and allow to cool.
- Refrigerate several hours or freeze an hour or two so the pie sets up.
- Serve with Cool Whip topping or ice cream.
The luscious taste of blueberries in this pie is amazing.
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.
If you enjoy blueberries, you’ll love this Fresh Blueberry Pie.