Fresh from the Patch: Blueberry Pie

Last week we went blueberry picking, which is one of my favorite summer activities. I love that you get to be outside, eat unlimited blueberries (for testing purposes, of course) and come home with a huge bucket of fresh blueberries. My mom and I both picked 6 pounds of blueberries, which is way more than I can eat by myself. So I portioned them into small ziploc bags and froze most of them, but I left enough out to make two blueberry pies. 
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My favorite easy blueberry pie recipe is below. Sometimes I substitute flour for cornstarch. It’s a difficult recipe to mess up, so you can experiment to fit your tastes! Sometimes I include peaches with the blueberries or top it with whipped cream. It’s the perfect summer dessert! 
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I love this blueberry pie and have been making it for years. It is so fast and easy and doesn't require a lot of ingredients. Plus, you can use a simple graham cracker crust, which is my favorite kind!
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  1. 3/4 cup sugar
  2. 1/4 teaspoon salt
  3. 3 tablespoons cornstarch
  4. 1/4 cup cold water
  5. 3-4 cups of fresh blueberries
  6. 1 tablespoon butter
  7. 1 tablespoon lemon juice
  8. 1 pie crust (pastry crust or graham cracker crust)
  1. Stir together sugar, water, cornstarch and salt in a medium saucepan until smooth. Stir in blueberries. Bring to a boil and cook for several more minutes until thickened. Remove from heat and add butter, lemon juice and let cool. Pour mixture into crust and serve or refrigerate!


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