|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cold blueberry pie is perfect for spring and summer entertaining or special family meals. And the dessert is a snap to fix—all you have to bake is the pie shell and then fill it with the thickened blueberry filling. Serve the pie with a dollop of whipped cream and some extra lemon zest or with ice cream for a lovely summer dessert. Or save a few blueberries to sprinkle over the whipped cream.
The combination of cooked blueberries with the layer of blueberry glaze makes the fresh blueberries the star of the dessert. You can make your own pie pastry using our recipe or you may use a purchased frozen crust or refrigerated pie pastry sheet.
- For the Pie Crust:
- 1 1/3 cups all-purpose flour
- 1/2 (scant) teaspoon salt
- 4 tablespoons shortening (chilled, cut in small pieces; or butter)
- 3 to 6 tablespoons water (ice cold)
- For the Blueberry Filling:
- 5 cups blueberries (washed and picked over, divided)
- 1 cup granulated sugar (divided)
- 1 cup water (divided)
- 1 teaspoon lemon zest
- 3 tablespoons cornstarch
Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Pie Crust
Put the flour and salt in the bowl of a food processor and pulse 5 to 6 times to blend.
Sprinkle the pieces of shortening or butter over the flour. Pulse for 1-second bursts about 6 times. The mixture should resemble coarse crumbs with some small pea-size pieces.
Sprinkle 4 tablespoons of ice water over the flour mixture and pulse about 8 to 10 times. If the dough is still crumbling when formed into a clump, sprinkle with more ice water, a tablespoon at a time, and pulse a few more times. The dough should hold together when you squeeze a small amount of dough in your hand.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for about 20 minutes.
Preeat the oven to 400 F.
Roll the dough into a circle about 11 inches in diameter for a 9-inch pie plate. Fit into the pie plate and crimp as desired. Prick the pastry all over with a fork. Press a sheet of aluminum foil over the bottom and up the sides of the pastry, then fill about halfway with pie weights or dried beans. This will keep the dough from bubbling up. Bake in the preheated oven until the pie begins to show some color, about 10 minutes.
Reduce the oven temperature to 375 F. Remove the pie weights and foil. Then bake until golden brown, about 15 to 18 minutes longer. Look at the pie crust occasionally as it bakes. If you see any bubbles forming in the bottom crust, prick them with a fork or the point of a knife and continue baking.
Prepare the Blueberry Filling
Gather the ingredients.
In a saucepan, combine 1 cup of the blueberries, 3/4 cup sugar, 3/4 cup water, and lemon zest. Bring this mixture to a boil over medium heat.
Combine the remaining 1/4 cup of sugar with the remaining 1/4 cup of water and the cornstarch; stir into the boiling berries. Cook for about 1 to 2 minutes, or until thickened and clear. Cool.
Place the remaining 4 cups of berries in the baked pie shell. Spoon the cooled glaze mixture over the berries in the pie shell and chill for at least a few hours until set.
How to Store
Cover and refrigerate this fresh blueberry pie for up to 3 days.
- Make It Ahead: The crust for this pie may be prepared in the pan and refrigerated (wrapped in plastic wrap) overnight. Or, bake the crust as directed, cover the crust, and refrigerate it for up to 2 days, or until you're ready to make the filling.
- If using a premade crust, follow the package instructions for baking the crust and then follow the blueberry filling instructions from this recipe.
- Spread a thin layer of vanilla or lemon pastry cream in the cooled crust before adding the berries.
- Not enough blueberries? Use 4 cups of fresh blueberries for the filling and 1 cup of frozen blueberries for the cooked glaze.