Fresh Blueberry Pie With Homemade Filling (Not Runny) Recipe
This Fresh Blueberry Pie with Homemade Filling features a luscious, thickened blueberry mixture nestled in a crisp, baked pie crust. Using a blend of fresh and cooked blueberries ensures a perfect balance between juicy freshness and the ideal pie filling consistency without runniness. Finished with a dollop of whipped cream, this pie offers a delightful, classic dessert perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes plus 2-3 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Filling
- 4 cups blueberries (divided into 2 cups for cooking and 2 cups fresh)
- ¾ cup sugar
- ⅛ teaspoon salt
- 3 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
Pie Crust
- 1 baked pie crust
Topping
- Whipped cream, for topping
Instructions
- Prepare Blueberry Filling: Add 2 cups of blueberries, sugar, cornstarch, lemon juice, salt, butter, and water to a saucepan. Bring the mixture to a boil over medium-high heat, stirring frequently. Cook for about 3-4 minutes until the filling thickens and a spoon leaves a clear path on the bottom of the pan. If the mixture runs back together, continue cooking for an extra minute until thickened.
- Cool the Filling: Remove the saucepan from heat and transfer it to the freezer for 15 minutes to cool down. If it remains too warm, continue chilling in the freezer for a few more minutes until it reaches room temperature.
- Assemble the Pie: Place 2 cups of fresh blueberries evenly into the baked pie crust. Pour the cooled, thickened blueberry filling over the fresh berries and smooth the surface. Cover the pie tightly with plastic wrap and refrigerate for 2 to 3 hours or overnight to set.
- Serve: Before serving, top the chilled blueberry pie with a generous dollop of whipped cream for added richness and flavor.
Notes
- Using both fresh and cooked blueberries ensures a combination of texture and thick consistency in the filling.
- Cooling the filling properly is essential to prevent the pie crust from becoming soggy.
- If the filling is not thick enough, continue cooking for an additional minute or two.
- This pie is best eaten the same day or within 2 days for optimal freshness.
- Leftover pie should be stored in the refrigerator covered tightly.
