This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.

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  • Add butter and let cool about 5 minutes. Stir in remaining blueberries.

  • Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Nutrition Facts

219 calories; protein 1.3g 3% DV; carbohydrates 39.8g 13% DV; fat 6.8g 11% DV; cholesterol 3.8mg 1% DV; sodium 113.1mg 5% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2006
INCREDIBLE INCREDIBLE INCREDIBLE! I read that this had a fairly thick cornstarch flavor so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavor there might have been... I can't taste any at all.:) Thickens nicely -- I used frozen blueberries but not the kind in syrup. Worked just fine. Read More
(88)

Most helpful critical review

Rating: 2 stars
08/21/2004
This didn't turn out well for me. Granted, I used frozen blueberries, so that might have had something to do with it. Also, maybe I didn't heat it long enough. I thought it was "thick", but maybe I need more of a description of how thick. I followed the instructions to drain the berries and use the juice instead of water. Also, I cut the cornstarch down to 2 Tbsp. since there were a couple of complaints of it tasting to heavily of cornstarch. The result was soupy and too sweet and still a little cornstarchy. Read More
(11)
94 Ratings
  • 5 star values: 63
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/05/2006
INCREDIBLE INCREDIBLE INCREDIBLE! I read that this had a fairly thick cornstarch flavor so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavor there might have been... I can't taste any at all.:) Thickens nicely -- I used frozen blueberries but not the kind in syrup. Worked just fine. Read More
(88)
Rating: 4 stars
04/28/2008
This is really nice - and pretty easy. I like blueberry & lemon so I followed another reviewer and used 1/4c lemon juice to 3/4c water & 2 1/2T cornstarch. I also added a touch of cinnamon. My sauce was perfect not too thick and no cornstarch taste. I only had 3c bluberries so I used 1c frozen peaches chopped. Turned out beautifully. Thanks for the recipe Elaine! UPDATE: 4-19-08 I made this pie using frozen blueberries orange & lemon juice & zest and Splenda for a diabetic family member - turned out great! Thanks! Read More
(74)
Rating: 5 stars
06/14/2006
This recipe is exactly what I was looking for. I bought a big bag of frozen blueberries and wanted some recipes to use them in. With the weather getting warmer and warmer I also wanted to have something that would make a nice cool dessert. My family and I absolutely loved this pie! I read the comments regarding the amount of cornstarch so I did reduce the amount to 2.5 tablespoons - even with that it still thickened up very nicely. I can't wait to make another pie like this as I'm sure this one won't last much longer! Read More
(47)
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Rating: 5 stars
07/08/2004
the best homemade blueberry pie I ever made. Easy instructions but make sure you wait until the mixture has truly thickened before removing it from the heat Also you may want to try using a touch less corn starch. The pie got almost too thick but still very tasty. Read More
(37)
Rating: 5 stars
09/11/2009
This is my first Allrecipes recipe and it worked great! I added some lemon juice to the water and will use less sugar next time as the fresh berries were so sweet to begin with. For the folks that had problems with the cornstarch you really need to keep the cooking temp at medium high and it does take 10 minutes to get the syrup clear (that is your indication the cornstarch has cooked). Read More
(24)
Rating: 4 stars
01/04/2006
A good easy recipe for a pie that's less unhealthy than most since there's only one crust; top with fat-free Cool Whip to help keep it that way. It was quite sweet so I think I can cut back the sugar next time. I used frozen blueberries and put them in the pot still frozen along with 1/2 cup of water. I dissolved the 3 T of cornstarch in a bit of water and then added it slowly to the blueberries. When it thickened it got VERY thick but it didn't taste cornstarchy at all. Read More
(22)
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Rating: 5 stars
07/01/2003
I have tried this recipe several times and its a winner. the fresh blueberries are just wonderful. thank you Read More
(13)
Rating: 2 stars
08/20/2004
This didn't turn out well for me. Granted, I used frozen blueberries, so that might have had something to do with it. Also, maybe I didn't heat it long enough. I thought it was "thick", but maybe I need more of a description of how thick. I followed the instructions to drain the berries and use the juice instead of water. Also, I cut the cornstarch down to 2 Tbsp. since there were a couple of complaints of it tasting to heavily of cornstarch. The result was soupy and too sweet and still a little cornstarchy. Read More
(11)
Rating: 5 stars
08/31/2010
Great simple recipe for blueberry pie filling. Tried it with graham crumb crust and flaky pie crust. The flaky pie crust was a much better complement to the fresh berries. Definitely substitute lemon juice for 1/4 cup of the water. Read More
(11)