The Freshest Blueberry Pie Recipe

July 23, 2011

Credit: Catherine Boeckmann
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My Almanac colleague showed me the best way to make blueberry pie: don't cook some of the berries so that they retain that super-fresh flavor.  Here's how to make The Freshest Blueberry Pie recipe.

First, find the freshest berries available! My son had been asking to go berry picking ever since he read the classic children's book, Blueberries for Sal by Robert McCloskey.

He didn't have to ask twice! I can't get enough of this native fruit, not just for their taste but also because of blueberries' amazing health benefits.

We visited a local berry farm with 12 acres dripping in berries. When we returned home, we had what turned out to be 8 cups of blueberries (and a cup in each of our tummies!).

Tip: If you bring a bucket and a belt, you can loop the bucket through the belt to leave both hands free to pick! When blueberries are at their peak, the bushes are loaded and there's no easier fruit to pick.

Since berries don't last long, we started making our pie right away. I used the recipe shared by my Almanac colleague, Paul:

The Very Freshest Blueberry Pie Recipe

Ingredients:

1 9-inch single crust
4 cups blueberries
2/3 to 1-1/2 cups sugar to taste
1/4 cup cornstarch
1 cup water
1 tablespoon lemon juice
2 tablespoons butter

 

Instructions:

  • Bake pie crust.
  • Pour 2/3 cup sugar, cornstarch, and water in a saucepan. Mix until smooth.
  • Add 1-1/2 cups blueberries and cook over medium heat, about 7 to 10 minutes, stirring occasionally until mixture is thick and semitransparent.
  • Stir in lemon juice, then butter.
  • Turn off the stove. Let the mix in the saucepan cool off.
  • Stir in the remaining fresh blueberries.
  • Taste, and add more sugar to taste, if necessary.
  • Pour into baked pie shell and chill until firm.
  • Serve with sweetened, vanilla-flavored whipped cream.

Tip: Don't forget to let the saucepan cool a little, or the fresh berries will cook and get all syrupy like grocery-store pies.

The pie was so juicy and flavorful! We didn't have the whipped cream, so we paired the pie with vanilla bean ice cream.

The berries literally burst in your mouth. In fact, my son realized why we chew with our mouth closed . . . to avoid blueberry stains!

We still have a lot of berries left. In the book Blueberries for Sal, the parents canned all of the blueberries to last through winter. Perhaps we'll make some jam! How do you use fresh blueberries? I'd love to hear!

 

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Catherine, our New Media Editor, joined The Old Farmer's Almanac in 2008. She edits content on both this Web site, Almanac.com, and the companion site to The Old Farmer's Almanac for Kids publication, Almanac4kids.com. She also pens the Almanac Companion enewsletters and keeps up with readers on Facebook, Twitter, and Pinterest!

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Comments

The only blueberry pie recipe

By Margie Orr

The only blueberry pie recipe I use has a double crust, and it's wonderful.
However, this one does look good. Will try it when I can find blueberries on sale.

Recipe Box

By dawncreates

What happened to my recipe box? And why can't I save this recipe to it?

It sounds yummy.

Fresh blueberry pie

By Bouty

A friend gave me this recipe years ago and it is the ONLY way I will EVER make blueberry pie. SOOOOOO Good, because you don't "COOK" all the berries. Please do try it!!

That lad, that pie!

By neonwalrus

The lad looks r-e-a-d-y to pounce on that pie w/all his molars!

Blueberry Pie

By Joe Dalpiaz

My mouth started to water as I was reading your blueberry pie recipe. Sounds scrumptious. Will have to try it soon!

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