Double Good Blueberry Pie
This blueberry pie features a luscious filling made from fresh blueberries, sugar, cornstarch, and lemon juice, nestled in a flaky baked crust. The combination of sweet and tart flavors makes it perfect for summer gatherings or cozy dessert moments, topped optionally with whipped cream for extra indulgence.
Ingredients
Instructions
- Combine sugar, cornstarch, and salt in a saucepan.
- Add water and 2 cups of blueberries.
- Cook over medium heat, stirring constantly, until mixture is thickened and clear.
- Remove from heat.
- Stir in butter and lemon juice. Let cool.
- Place remaining 2 cups of raw blueberries in the baked pie shell.
- Top with the cooked berry mixture.
- Chill the pie in the refrigerator.
- Serve garnished with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider using a mix of fresh and frozen blueberries. If you prefer a thicker filling, increase the cornstarch to 4 tablespoons. To enhance the pie's tartness, substitute lime juice for lemon juice. This pie is a great way to use seasonal berries, and you can also experiment with adding spices like cinnamon or nutmeg for added depth.
Serving Suggestions
Serve the Double Good Blueberry Pie chilled or at room temperature, garnished with a dollop of whipped cream or a scoop of Carolyn'S Ice Cream for a delightful contrast. It pairs beautifully with a cup of coffee or tea. For an extra touch, consider serving it alongside a refreshing fruit salad or a slice of Old Fashioned Vinegar Candy for a sweet and tangy contrast.
Storage & Reheating
Store leftover blueberry pie in the refrigerator, covered tightly with plastic wrap or aluminum foil. It will keep well for up to 3-4 days. For best results, avoid freezing the pie as the texture may change upon thawing. If you prefer warm pie, reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Double Good Blueberry Pie contains roughly 162 calories, with 1g protein, 10g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Yes, you can substitute blueberries with other berries such as raspberries, blackberries, or strawberries. Just be aware that different fruits may require adjustments in sugar levels or cooking times due to their varying sweetness and juiciness.
How do I prevent the pie crust from getting soggy?
To prevent a soggy crust, blind bake the pie shell for a few minutes before adding the filling. You can also brush the crust with melted butter or egg wash before baking, which creates a barrier that helps keep the crust crisp.
Can I make the filling ahead of time?
Absolutely! You can prepare the blueberry filling in advance and store it in the refrigerator for up to 2 days. Just be sure to let it cool completely before refrigerating, and then assemble the pie just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).