Recipes and Cooking Fresh Blueberry Pie Be the first to rate & review! This is the perfect blueberry pie recipe to use up your latest farmers market haul. Thanks to some fresh-squeezed lemon, the blueberry pie filling takes on a delightfully sweet and slightly tangy flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 7, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 2 hrs Bake Time: 13 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Lemon Pie Shell or one 9-inch frozen unbaked pastry shell, baked according to manufacturer's directions ½ cup sugar 3 tablespoon cornstarch ¼ teaspoon salt ⅓ cup water 2 tablespoon lemon juice 6 cup fresh blueberries 1 tablespoon butter Vanilla ice cream (optional) Lemon Pie Shell 1 ¼ cup all-purpose flour 3 tablespoon sugar ⅓ cup cold butter 1 beaten egg yolk 1 tablespoon water 1 teaspoon finely shredded lemon peel Directions Prepare Lemon Pie Shell, if using; set aside. In a large saucepan combine sugar, cornstarch, and salt. Add the water and lemon juice. Add 2-1/2 cups of the blueberries; toss lightly to coat. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more (mixture will be thick). Remove from heat and stir in butter; cool. Add remaining 3-1/2 cups blueberries to cooled filling, stirring gently. Turn into Lemon Pie Shell. Cover and chill at least 2 hours before serving. If desired, serve with vanilla ice cream. Lemon Pie Shell In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl combine egg yolk, water, and lemon peel. Gradually stir egg yolk mixture into flour mixture. (Dough will not be completely moistened.) Using your fingers, gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle. Preheat oven to 450°F. On a lightly floured surface, roll pastry from center to edges into a circle 12 inches in diameter. Line a 9-inch pie plate with pastry circle. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack. For a slightly sweeter, tangier blueberry pie filling, try this as a Fresh Wild Blueberry Pie. Simply swap an equal amount of wild blueberries for the regular berries. Rate it Print Nutrition Facts (per serving) 300 Calories 10g Fat 51g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 300 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 50mg 17% Sodium 141mg 6% Total Carbohydrate 51g 19% Total Sugars 28g Protein 3g Vitamin C 12.4mg 62% Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 115mg 2% Folate, total 48.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.