Fresh Blueberry Pie
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!
Ingredients
PIE CRUST:
- 1 cup Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/4 tsp. sea salt
- 3 tbsp. white sugar
- 1/3 cup canola oil (I used coconut oil)
- 1 1/2 tbsp. milk (I used 2 tbsp. half-and-half)
BLUEBERRY FILLING:
- 4 cups fresh blueberries divided use
- 1/4 tsp. sea salt
- 3/4 cup white 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 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.
BLUEBERRY FILLING:
- Place 2 cups of fresh blueberries in baked pie shell.
- In a saucepan, combine 2 cups fresh 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.
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.
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