A really simple pie to make. A fresh blueberry pie that is simply spiced and topped with a golden meringue. Great for a sweet dessert after lunch or dinner. My family loves it. Give it a try!

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.

  • Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.

  • Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.

Nutrition Facts

297.9 calories; 2.9 g protein; 55.8 g carbohydrates; 0 mg cholesterol; 136.9 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/27/2008
I made this pie for my mom and stepfather they really liked it after it had been refrigerated overnight. They had tried at room temperature but said it was better colder. Also after having read about all the "soupy" pies from other cooks I mixed flour cornstarch and baking cocoa together no problems with soupiness perfect consistency. Also topped with a chocolate meringue to tie in the baking cocoa in the pie. ' Read More
(8)

Most helpful critical review

Rating: 3 stars
01/23/2008
Reading a number of recipe complaints about soupy pie. Over cooking corn starch will loose it ability to thicken. Do not overboil! Read More
(12)
15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: 3 stars
01/23/2008
Reading a number of recipe complaints about soupy pie. Over cooking corn starch will loose it ability to thicken. Do not overboil! Read More
(12)
Rating: 4 stars
07/27/2008
I made this pie for my mom and stepfather they really liked it after it had been refrigerated overnight. They had tried at room temperature but said it was better colder. Also after having read about all the "soupy" pies from other cooks I mixed flour cornstarch and baking cocoa together no problems with soupiness perfect consistency. Also topped with a chocolate meringue to tie in the baking cocoa in the pie. ' Read More
(8)
Rating: 2 stars
07/02/2006
This tasted good but even with the cornstarch it didn't set and was as soupy as could be. I wouldn't make this again:( Read More
(5)
Advertisement
Rating: 5 stars
01/11/2006
The golden merinque make it taste the best and with fresh blueberrys MMMMMMMMMMMMMMMM. It tastes good. Read More
(5)
Rating: 5 stars
06/24/2010
This pie is now one of my favorites! I had no corn starch so I used flour instead it came out a bit runnier than it was probably supposed to. I also added a drop of purple coloring to the meringue. We simply loved it! Read More
(3)
Rating: 3 stars
07/06/2011
good taste but way too runny. If I make it again I would add more cornstarch or a couple of tablespoons of tapioca. Read More
(3)
Advertisement
Rating: 5 stars
09/24/2008
the pie looks amazeing! this is a very nice recipe! Read More
(3)
Rating: 2 stars
09/04/2006
More like blueberry soup. Maybe I need more cornstarch but it did not set-up at all. Good flavor so we put it over vanilla ice cream. Read More
(2)
Rating: 3 stars
07/12/2010
I thought this was way too sweet. My guests didn't really comment while eating this. Eh.. don't think I'll be making this again.. even if I decide to cut down on the sugar. Read More
(2)