Fresh Blueberry Pie

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.

Fresh Blueberry Pie
Prep Time:
40 mins
Chill Time:
2 hrs
Bake Time:
13 mins
Total Time:
40 mins


  • 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

  • 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

  • cup cold butter

  • 1 beaten egg yolk

  • 1 tablespoon water

  • 1 teaspoon finely shredded lemon peel


  1. Prepare Lemon Pie Shell, if using; set aside.

  2. 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.

  3. 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

  1. 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.

Nutrition Facts (per serving)

300 Calories
10g Fat
51g Carbs
3g Protein
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.

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