Best blueberry pie ever created by my friend Patsy. Most blueberry pies lose the depth of taste of the original fruit and dissolve into sweetness. This one explodes with fresh blueberry flavor. Top with fresh cut strawberries and whipped cream.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Press pie crust dough into a pie pan. Poke small holes into dough with a fork.

  • Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.

  • Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.

  • Spread softened cream cheese in the bottom of cooled crust.

  • Layer 2 1/2 cups blueberries over the cream cheese.

  • Whisk cornstarch and cold water in a small bowl until dissolved.

  • Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.

  • Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.

  • Cool pie in refrigerator until set, at least 1 hour.

Cook's note:

With strawberries and whipped cream it makes a beautiful red, white and blue dessert for Independence Day, which is coincidentally when both fruits are in season.

Nutrition Facts

455 calories; protein 4.7g 10% DV; carbohydrates 63.4g 21% DV; fat 21.4g 33% DV; cholesterol 15.4mg 5% DV; sodium 296.6mg 12% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
06/16/2014
This was pretty good. I made it with frozen blueberries but followed the recipe exactly otherwise. After about two hours in the fridge it hadn't gelled much but it was slightly more gelled the day after--maybe add more cornstarch? And the lemon zest was a nice touch but I think it would have been better with more of it. I agree that traditional blueberry pie is pretty boring so this one is going in the right direction. Read More
(2)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/16/2014
This was pretty good. I made it with frozen blueberries but followed the recipe exactly otherwise. After about two hours in the fridge it hadn't gelled much but it was slightly more gelled the day after--maybe add more cornstarch? And the lemon zest was a nice touch but I think it would have been better with more of it. I agree that traditional blueberry pie is pretty boring so this one is going in the right direction. Read More
(2)
Rating: 5 stars
10/11/2013
I made this pie using fresh picked wild blueberries it was amazing! Read More
(1)
Rating: 2 stars
07/27/2020
I followed the recipe exactly. I found that after refrigeration the cream cheese sunk into the crust and made it very hard! Couldn’t really taste the cream cheese! The fresh blueberry filling set fine and was tasty. I won’t make it again. Read More
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Rating: 5 stars
08/01/2016
I made this recipe again last night and it was a huge hit. One review said they made it with frozen blueberries- the whole point of this recipe is to use fresh blueberries so you get that fabulous texture and taste of the fresh fruit. I'm not surprised that it didn't gel using frozen berries. While cooking the fresh berries make sure that the compote thickens before pouring over the fresh berries. If it hasn't add a touch more corn starch / cold water mixture. Read More
Rating: 5 stars
12/27/2017
The combination of fresh uncooked berries on the bottom covered by the fresh blueberry sauce poured over the top makes the blueberry flavor pop! Delicious! Read More
Rating: 5 stars
04/13/2020
Made this tonight for a special birthday treat for my husband, who loves blueberries. He ravedand raved, it’s his new favourite Read More
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Rating: 5 stars
07/11/2020
Very good but I mi Ed in 2-1/2 cups of black raspberries instead of all blueberries. And I used a whole block of cream cheese. Delicious. Read More