Never Fail Blueberry Pie
A classic blueberry pie with a sweet, thick filling and tender crust, perfect for summer desserts and family gatherings, showcasing fresh blueberries and a hint of butter.
Ingredients
Instructions
- In a blender, blend 1 cup of blueberries with water until smooth.
- In a saucepan, mix sugar and cornstarch, then add salt and the blueberry/water mixture.
- Heat the mixture over medium heat, stirring constantly until thickened.
- Remove from heat and stir in butter and the remaining blueberries.
- Pour the filling into an unbaked 9-inch pie shell.
- Cover with top crust and seal edges.
- Bake at 350°F (175°C) until the crust is golden brown.
- Allow the pie to cool before serving. It will not run when cut.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of lemon juice or zest to the filling. If you prefer a less sweet pie, reduce the sugar to 3/4 cup. You can substitute cornstarch with tapioca starch for a different texture. For a gluten-free option, use a gluten-free pie crust. Ensure the blueberries are ripe and sweet for the best flavor.
Serving Suggestions
Serve the blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. It pairs beautifully with Spezziello Fruit Salad(Good For Potluck Or A Lot Of Company.) for a refreshing contrast. Enjoy it as a dessert after a hearty meal or at a summertime gathering.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help maintain the crust's crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Blueberry Pie contains roughly 408 calories, with 3g protein, 35g carbohydrates, and 30g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 738mg per serving (32% of the Daily Value).
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 frozen blueberries for this pie?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using, as excess moisture can affect the pie's consistency. You may also need to increase the cooking time slightly to ensure the filling thickens properly.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can check the edges of the crust for color and look for bubbling around the edges of the filling, which indicates it is cooked through.
What can I do if the pie filling is too runny?
If your pie filling turns out runny, you can return it to the saucepan and cook it over medium heat for a few more minutes, stirring constantly until it thickens. Adding a bit more cornstarch mixed with water can also help thicken it.
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).