Fresh Blueberry Pie II Recipe -
Fresh Blueberry Pie II Recipe

Fresh Blueberry Pie II

Recipe by  

"This recipe uses half cooked and half fresh blueberries for a yummy flavor. My family has enjoyed this for over 30 years. I'm proud to say my 'kids' 2 males, 2 females are all good cooks and a grandson is about to enter a culinary college."

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Ingredients Edit and Save

Original recipe makes 1 -8 inch pie Change Servings


  1. Pour one pint of the blueberries into the baked pie shell.
  2. Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
  3. Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2009

I made this for Father's day and it was SO delicious. It's 4 stars because the instructions were not clear and that made me feel very insecure while making the pie. If anyone else is lost and is using a top pie crust as well, this is what I did: 1. I laid a 9inch pre-made Pillsbury pie crust in a glass pie pan, baked it at 350 degrees for 10 minutes BEFORE EVERYTHING. 2. Pulled it out of the oven and poured a box of blueberries in the semi-baked shell. 3. Combined the rest of the ingredients in a sauce pan, including the remaining 2pints of blueberries. 3. Cooked it for lower heat until the sauce pan was high in blueberry sauce. You can add cinnamon or vanilla if you want. 4. Poured it on top of the uncooked blueberries in the pie, added a top criss-cross pie layer and baked it at 450 for about 11-13 minutes.

Most Helpful Critical Review
Jan 08, 2012

This was okay. It needed more cornstarch or flour as it was very watery. I wouldn't make this again, but it was easy.

Sep 29, 2004

This is an easy, and by far the best, blueberry pie I've ever made. The second time I tried it I made some changes: added 1/4t each vanilla and almond extract, and 1/8t cinnamon (will up it to 1/4t next time to try that). I changed the ratio of berries to 1 1/2C fresh and 2 1/2C cooked. I found 1/3C sugar worked well when serving the pie with ice cream. I look forward to making this pie because it's such a treat. Thanks, Nancy.

Aug 24, 2002

Is the flour, butter, lemom juice and sugar suppose to be cooked on the stove with the blueberries? The recipe was not specific.

May 18, 2008

I made this pie last night and it was excellent! I'm not a baker at all but this turned out wonderful using ready-made pie crusts. I bought 2 bottom crusts and used one as the top crust. I modified the recipe by adding in some strawberries and cinnamon. I baked the bottom crust for about 10 minutes and set aside to cool. I cooked the pie filling using 2 cups of frozen blueberries (thawed, rinsed and drained) and 1 cup of fresh, sliced strawberries. I followed recipe exactly except for adding in 1/4 tsp of cinnamon. I put the fresh blueberries into the bottom crust then poured the cooked filling on top, put on the top crust and baked for another 15 minutes until browned. I served it with whipped cream. It was delicious! My daughter, who claimed she didn't like pie, gobbled up a whole piece! I chose this recipe because it didn't use cornstarch. The filling tasted very fresh and the fresh blueberries were still firm and just popped in your mouth. Next time I think I'll reduce the sugar just a bit and I might even try my hand at making my own pie crust. Thanks for an awesome recipe!

Jul 26, 2004

This recipe is SUPER easy and SUPER delish! I baked it for some friends and they gobbled it right up. We picked blueberries, so they were very fresh and large, and the pie was just the right amount of sweet and tart. The lemon juice isn't overpowering, and the fact that a layer of blueberries isn't cooked means you'll have a pie that won't completely fall apart or get runny. This is my new blueberry pie recipe - why mess with perfection?

Jul 31, 2006

The taste was wonderful, however, when cooking the blueberries, the flour, butter and lemon juice mixture was so thick and did not loosen even when the blueberries started to pop. I added more butter and lemon juice and it helped. Next time I will not use as much flour. But, I will definately make it again.

Feb 05, 2008

This was the first time I've ever made blueberry pie. The only blueberry pie I've eaten is store-brought, and this was better. I never liked the overly-sweet, pudding-consistency texture of pies, and this was not too sweet, nor too gooey. I loved actually tasting the blueberry. Ate it with vanilla ice cream, and it was too delicious for words. I scarfed it down, and so did my brother, who usually calls my baking . He didn't even try to disguise his pleasure this time, asking me to bake another one. I followed suggestions and used a teaspoon of cinnamon, plus half-teaspoons of vanilla and almond extract. Now, I was slightly puzzled on how to put a top-pie-crust on it. The recipe doesn't describe baking. So after I finished all the instructions, I baked the pie for ten minutes at 450 degrees F - with a top lattice-strip crust. It didn't affect the rest of the pie too much. Still wonderful!


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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