Fresh Blueberry Pie III Recipe -
Fresh Blueberry Pie III Recipe

Fresh Blueberry Pie III

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"Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
  2. 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. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
  3. Place 2 cups of fresh blueberries in baked pie shell.
  4. In a saucepan, combine 2 cups fresh or frozen 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.
  5. Pour filling over berries in pie shell and allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2008

My company LOVES this recipe. It is easy, fast and tastes like fresh berries. I like having a single crust for this pie

Most Helpful Critical Review
Jan 08, 2004

I was looking for a quick blueberry dessert recipe and this one was definitely quick and easy. Unfortunately, it was also bland and flavorless. The consistency was gummy and it wasn't very sweet at all. There are better recipes out there, for sure.

Jul 28, 2011

Oh my! Wonderful! I made this recipe exactly and also added 1/4 tsp of cinnamon. I increased the cornstarch to about 4-5 TBSP as well. I topped my pie with crumble topping and it was absolutely fabulous! TIP: If the dough is difficult to roll out, just place it in the pie dish and push it into the shape of the dish.

Jul 02, 2010

Great! This was super easy to make, I only didn't use the crust recipe. I love how in every bite, you get the cooked berries with the fresh berries. This is an excellent summer dessert.

Aug 21, 2011

My brother in law introduced us to a version of this pie years ago and it has been a family favorite. We often use frozen berries(using the drained liquid from thawing for the water) for the "sauce" and always fresh for the rest. I add way more blueberries so the pie is well mounded. I adjust the cornstarch and sugar depending on how thick and/or sweet I need it. We don't add the butter. I love the crust too! I just press it in the pie pan, don't mess with rolling.

Jul 16, 2010

Easy as.... well, PIE, and super good too. I put a bit too much cornstarch in, so it was a bit thick, I thought, but once it was in with the other berries it was fine. Because I was trying to use some boysenberries and cascade berries (fresh from the garden!) I used them and blueberries, and it was perfect!

Jul 14, 2009

This is awesome and my husband loves it!! It was easy, even for a fair cook like me.

Nov 29, 2010

This was a good recipe to make for gluten-free people. (I bought the gluten-free crust from Whole Foods.) However, next time I will use much less or no sugar. The blueberries add enough of that.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 158 mg
  • 6%

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

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