In this pie, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust. If you've made the crust ahead, this pie comes together in minutes. By dessert time, the filling is set.
Ingredients
Serves 6
Preparation
Make the crust:
Step 1
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
Step 2
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
Step 3
Preheat the oven to 425°F at least 20 minutes before baking.
Step 4
Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
Step 5
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
Make the filling:
Step 6
Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
Step 7
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
Step 8
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
Step 9
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
Step 10
Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
Store:
Step 11
Room temperature, up to 2 days (without the whipped cream).
The low amount of sugar in this pie maintains the tart freshness of the berries. Taste the berries before you begin. If they are very tart, increase the sugar by a few tablespoons.
Leave a Review
Reviews (187)
Back to TopI really like this pie recipe. The fresh berries give it a nice texture and burst of juiciness. A great warm weather recipe that uses the oven only a fraction of the time of more traditional methods. I live in Florida so that's an important aspect of a recipe to me. :D
JamesDagmond
Orlando, FL
4/3/2023
My pie did not set. I tried to follow the recipe as closely as I could. The last 2 jams I did not want to set up either. I'm not sure why this is happening. I'm wondering if it might be the altitude. I live in Boulder now and it's really my first time making jams and pies since I moved here. Any help?
RoseMerry
Boulder CO
8/18/2022
My Pie did not look like the pie in the picture. It was very tasty but not nearly enough sauce. I will make it again but I will double the amount of cooked blueberry.
iforgot
Petoskey,MI
5/26/2021
This pie! I made it twice this week, first for DH's birthday pie, and again today for a BBQ. I followed the recipe as written, it will be my go-to for the summer. Everything about it is perfect, adults and kids loved it - 4-y.o. asked to save a piece for the following night so daddy wouldn't eat the rest. The whole blueberries make the pie. Sweet enough that it feels like a treat, but the relatively low amount of sugar makes the flavor of the fresh blueberries the star of the show. The filling falls apart a bit once cut, but it was devoured before anyone noticed.
kittychan
LA
3/26/2017
Absolute pie perfection! Not too sweet, lets the tartness of the blueberries shine. This one is a keeper!
antique50
Southern Illinois
1/25/2017
This is a favourite recipe for blueberry season. My variation is to make it in a graham cracker crust. I also use all the juice of 1 lemon, (replacing all but 2 teaspoons of water) and I add the zest of the lemon with the uncooked blueberries.
Anonymous
Niagara-on-the-Lake, Ontario
8/12/2016
MY VARIATION: Open-Faced Blueberry Crumble Pie. I pre-baked TWO pie shells. First, I filled one pre-baked shell with the cooked blueberry mixture and let it cool a bit. Then I crumbled the second pre-baked pie shell into a bowl with some "sparkling sugar" and a dash of cinnamon. I sprinkled it on top of the open-faced blueberry pie, and voila! A fantastic Blueberry Crumble Pie. This recipe is a great way to avoid running the oven for an hour on a hot summer day. And the crust stays crispy and flaky, just the way I like it. Now if anyone has a TIP for doing this with frozen fruit, I would love to get your advice. I just bought a big bag of frozen mixed berries on sale at a popular big-box store. It's called "Antioxidant Fruit Blend," and it contains wild blueberries, sliced strawberries, cherries, raspberries, and pomegranate seeds (yes!), which is supposed to be one of the best things you can eat. What a great excuse to eat pie without feeling guilty. "I'm only eating it for the healthy antioxidant properties!" (Full disclosure: I used store-bought Pillsbury crusts to save time, and it still came out great.)
kathykranston
Cranston, RI
8/9/2016
VARIATION idea: "Open-Faced Blueberry Crumb Pie." I wanted to try this recipe to avoid having the oven on for an hour on a hot summer day. BUT, I still wanted the "crusty topping" taste of a two-crust pie. So, I pre-baked TWO pie crusts. I filled one crust with the cooked fruit mixture and let it cool for a bit. Then I crumbled the second pre-baked crust into a bowl, tossed it with some Sparkling Sugar and a pinch of cinnamon, and sprinkled it over the top of the blueberry filling. Voila! Blueberry Crumb Pie! Fantastic! (Full disclosure: To save time, I made this using the store-bought Pillsbury crust, and it came out great! Also, I ran a bit low on blueberries, so I added some cherries, and it was delicious.) I'm going to try making it again using a frozen "anti-oxidant" berry mix I found on sale at Target, which contains Blueberries, Strawberries, Cherries, and Pomegranate Seeds. So if anyone has a tip for using FROZEN fruit, I'd love to hear it.
stam1
Cranston, RI
8/9/2016
Made this with Splenda instead of sugar and is soooo delicious!
bronxmohan
Wylie, TX
7/13/2016
Delicious – I highly recommend it! I loved the fact that I only cooked part of the blueberries in the sugar syrup mixture and then mixed the rest in. The blueberries set wonderfully and were juicy when I cut into the pie but not overflowing.
jc82930ejwle
Washington, DC
6/24/2016
Best recipe for blueberry pie ... it's the first thing I do every year when the blueberries are ripe for the picking! It's easy to make and the texture and flavour cannot be beat. 1/2 cup of sugar was perfect for me, but the berries were perfectly sweet and ripe -- so adjust accordingly. Don't use a crappy crust!
steph42
Newfoundland, Canada
8/30/2015
Why review a recipe if you haven't made it? This recipe is perfect as is. It's my go-to for blueberry pie. Never had a soggy crust. Everyone loves it.
kenziecollie
Phoenix, AZ
6/21/2015
Regarding my note below, mom made same pie with strawberries. No straining of liquid for that one though. She also did fresh peach pie the same way using the blueberry syrup with the peaches. Yummy. Almost makes me want to be a kid again....
Brenda12360
Dallas, TX
7/7/2013
This is almost exactly like my mom's blueberry pie. Here are the differences, her pie is even better than this one (OK didn't compare I just know it will be). First, mix 1/2 package of cream cheese with sugar and cinamon to taste and spread that on the baked pie crust. Delicious and keeps crust from sitting in soggy blueberry juice. Second, strain the blueberry sauce after the blueberries burst in the water. Press on them, Get all the goodness out, then strain and you will have a gorgeous midnight purple, glossy syrup. Put that back in the wiped out pan and add the other stuff. We also put a TBSP or 2 of butter in the syrup to finish, before the lemon juice off the heat. Then toss berries in syrup and pour on top of cream cheese. You can also use the whole package of cream cheese as I often do, it is so good.
Brenda12360
Dallas, TX
7/6/2013
Used frozen blue berries to make the "glue" and fresh for the rest. Kept the sugar to 1/2 cup and increased the lemon juice by a tsp.Came out fantastic. Will definitely make again.
CasperTFG
Raleigh, NC
9/8/2012
