I know, every homemade pie is fresh--but in this one, the fruit stays fresh, too. Yes, that’s right! In this pie, there are five cups of blueberries, and only one cup of them are actually cooked. What you’re left with is a blueberry pie that is just bursting with fresh, juicy berries! It’s like eating a slice of fresh blueberries packed onto a delicious crust. Like…a slice of deep dish pizza, but with pie crust and fat, sweet blueberries. It’s my favorite pie ever. It’s also easy as “you know what” to make.
I love pie, but I hardly ever make it because it’s so intimidating to me. I’ve got the fillings down just fine, but it’s the crust part that makes my knees shake. It’s easy enough to make the crust--but it’s the rolling and shaping of it that give me trouble. I can’t make it round. It’s more like the shape of a state or country. I’ve come to realize, though, that as long as something tastes good and makes your family and friends happy, then it’s ok if it’s not the most beautiful thing in the world. For this pie, I was in a hurry and frazzled, so I went (at the last minute) with a frozen pie crust from Trader Joe’s. And you know what? It tasted great but didn’t make it any prettier, so why bother? Unless, like I said, you’re extremely short on time. Which I was. We had a crew coming in the next day to install new windows, so lots of stuff had to be moved out of the way for them. Or I totally would have made a homemade crust! And I will, too. I’ll get over my crust issues, I promise!
I originally found the recipe here quite a few years ago. It was an instant favorite! I changed it somewhat, but not drastically. I added one extra cup of berries, and I made that one cup a frozen berry mix to add some extra berry “oomph.” You can use all blueberries, if you wish. You won’t believe how easy this is. The one cup of fruit that’s cooked will become a pretty, glossy gel that will be the glue to hold the rest of the berries together.
I baked this for the Pie Party, in honor of Pie Day on July 5th.
Fresh Blueberry Pie
Makes one 9" deep dish pie
Adapted from this recipe
Dough for a one crust pie
1 egg white, lightly beaten
1 cup frozen berry blend (any blend you like-mine has blue, black and raspberries, and cherries)
4 cups blueberries, rinsed and dried
1/2 cup water
2 tbsp plus 1 tsp cornstarch
2 tbsp plus 1 tsp water
1/2 cup sugar
1 tsp lime or lemon juice
1 pinch salt
dried beans for weighing down pie crust
Heat oven to 425 degrees. Line the pie pan with the crust dough, and then cover with a piece of parchment paper. Fill the bottom of the parchment with the dried beans. Bake for 20 minutes.
Remove from oven, then remove the parchment and beans. Prick the bottom of the crust with a fork, brush with the egg white, and then bake the crust until golden brown, about 5-8 minutes. Set on a rack to cool.
While the crust is baking and then cooling, prepare the filling. In a small saucepan, heat the 1 cup of frozen berries, and the 1/2 cup of water. Bring to a boil.
While that's coming to a boil, whisk the cornstarch and remaining (2 tbsp plus 1 tsp) water in a small bowl. Stir well and set aside. When the fruit and water come to a boil, turn it down to a simmer and stir for 3 to 4 minutes. After stirring, whisk in the cornstarch mixture, sugar, lime juice and salt. As you whisk it, the fruit mixture will become a gorgeous glossy fruity gel.
Remove from the heat and in a large bowl, stir the gel into the remaining fresh berries. Spoon into the baked crust, then let it sit for at least 2 hours before cutting into it.
Store any leftovers in the fridge!
- Note--the frozen berry mix contains berries that will leave some seeds. If you completely detest them, don’t use those berries. I think that trying to remove the seeds from the gel will be a pain and take away from the simple prep of this pie. I don’t mind them and leave them in--it’s really not that much, anyway.
- Serve with fresh whipped cream or good old vanilla ice cream. Perfect!
- Bring this to your next cookout and everyone will want to know what your pie recipe is. They won’t believe how simple it is, either!