Topless Blueberry Pie Recipe -
Topless Blueberry Pie Recipe
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Topless Blueberry Pie

Recipe by  

"This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
  2. Add butter and let cool about 5 minutes. Stir in remaining blueberries.
  3. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2006

INCREDIBLE, INCREDIBLE, INCREDIBLE! I read that this had a fairly thick cornstarch flavor, so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavor there might have been... I can't taste any at all. :) Thickens nicely -- I used frozen blueberries, but not the kind in syrup. Worked just fine.

Most Helpful Critical Review
Aug 20, 2004

This didn't turn out well for me. Granted, I used frozen blueberries, so that might have had something to do with it. Also, maybe I didn't heat it long enough. I thought it was "thick", but maybe I need more of a description of how thick. I followed the instructions to drain the berries and use the juice instead of water. Also, I cut the cornstarch down to 2 Tbsp. since there were a couple of complaints of it tasting to heavily of cornstarch. The result was soupy and too sweet and still a little cornstarchy.

Apr 28, 2008

This is really nice - and pretty easy. I like blueberry & lemon, so I followed another reviewer and used 1/4c lemon juice to 3/4c water & 2 1/2T cornstarch. I also added a touch of cinnamon. My sauce was perfect, not too thick and no cornstarch taste. I only had 3c bluberries so I used 1c frozen peaches, chopped. Turned out beautifully. Thanks for the recipe, Elaine! UPDATE: 4-19-08, I made this pie using frozen blueberries, orange & lemon juice & zest, and Splenda for a diabetic family member - turned out great! Thanks!

Jun 14, 2006

This recipe is exactly what I was looking for. I bought a big bag of frozen blueberries and wanted some recipes to use them in. With the weather getting warmer and warmer, I also wanted to have something that would make a nice cool dessert. My family and I absolutely loved this pie! I read the comments regarding the amount of cornstarch, so I did reduce the amount to 2.5 tablespoons - even with that, it still thickened up very nicely. I can't wait to make another pie like this, as I'm sure this one won't last much longer!

Jul 08, 2004

the best homemade blueberry pie I ever made. Easy instructions, but make sure you wait until the mixture has truly thickened before removing it from the heat Also, you may want to try using a touch less corn starch. The pie got almost too thick, but still very tasty.

Sep 11, 2009

This is my first Allrecipes recipe and it worked great! I added some lemon juice to the water and will use less sugar next time as the fresh berries were so sweet to begin with. For the folks that had problems with the cornstarch you really need to keep the cooking temp at medium high and it does take 10 minutes to get the syrup clear (that is your indication the cornstarch has cooked).

Jan 04, 2006

A good, easy recipe for a pie that's less unhealthy than most, since there's only one crust; top with fat-free Cool Whip to help keep it that way. It was quite sweet, so I think I can cut back the sugar next time. I used frozen blueberries and put them in the pot, still frozen, along with 1/2 cup of water. I dissolved the 3 T of cornstarch in a bit of water and then added it slowly to the blueberries. When it thickened it got VERY thick, but it didn't taste cornstarchy at all.

Jul 01, 2003

I have tried this recipe several times and its a winner. the fresh blueberries are just wonderful. thank you


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 162 mg
  • 6%

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

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