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Fresh Blueberry Pie | Can't Stay Out of the Kitchen | this amazing #blueberrypie #recipe can be made in about 15-20 minutes! It's terrific for company or #holidays like #FathersDay or #FourthofJuly. Our company raved over this delicious #pie. #dessert

Fresh Blueberry Pie

Teresa Ambra
Fresh Blueberry Pie uses blueberries fresh and cooked in a sauce. This easy recipe can be made in about 15-20 minutes. It's wonderful served with whipped topping or ice cream. This dessert is perfect for holidays like Fourth of July, potlucks or family reunions. Everyone loves this pie!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pies/Dessert
Cuisine American
Servings 8
Calories 311 kcal

Equipment

  • 1 9-inch pie plate
  • 1 large mixing bowl
  • 2 wooden spoons
  • 1 Rolling Pin
  • waxed paper
  • measuring cups
  • measuring spoons
  • 1 sauce pan

Ingredients
  

PIE CRUST:

  • 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/4 tsp. sea salt
  • 3 tbsp. granulated sugar
  • 1/3 cup canola oil (I used coconut oil)
  • 1 1/2 tbsp. 2% milk (I used 2 tbsp. half-and-half)

BLUEBERRY FILLING:

  • 4 cups fresh blueberries divided use
  • 1/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 3 tbsp. cornstarch
  • 1 tbsp. unsalted butter
  • 1 tbsp. lemon juice

Instructions
 

CRUST:

  • Preheat oven to 375°.
  • In a large bowl, combine flour, 1/4 teaspoon salt and 3 tablespoons granulated sugar.
  • Add oil and milk and mix together.
  • Roll out and line a 9 inch pie pan.
  • Pierce crust with fork about 6-8 times to prevent shrinking while baking
  • Bake at 375° for 10-12 minutes or until golden brown.
  • Cool completely.

BLUEBERRY FILLING:

  • Place 2 cups of fresh blueberries in cooled, baked pie shell.
  • In a saucepan, combine 2 cups fresh blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup granulated 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.

Notes

NOTE: This is a very difficult pie crust to work with. It’s extremely delicate no matter what kind of oil or liquid is used. It always comes apart while trying to fit it into the pie plate. I recommend my Homemade Pie Crust or a store-bought pie shell instead.
 
NOTE: This is about 2 ½ dry pints of blueberries.
 
NOTE: My pie shell took 14-15 minutes to bake completely.
 
NOTE: If you use a store-bought pie shell, you can bake that while the blueberry sauce is cooking on top of the stove. You can have the pie ready in about 15-20 minutes. Refrigerate 4-6 hours or even overnight before serving.
 
Recipe source: adapted from All Recipes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 311kcalCarbohydrates: 52gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 4mgSodium: 123mgPotassium: 81mgFiber: 2gSugar: 32gVitamin A: 89IUVitamin C: 8mgCalcium: 11mgIron: 1mg
Keyword blueberries, blueberry dessert, pie
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