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Fresh Blueberry Pie

A delicious no-bake pie (except for the crust) chock full of fresh blueberries. Best served with vanilla ice cream and a lake view or sunset :)

Author Dana, Pies and Prejudice

Ingredients

1 9" blind-baked pie shell, cooled

  • 5 cups fresh blueberries divided
  • 1/2 cup brown sugar
  • 1 tablespoon maple syrup
  • 2 1/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla bean extract
  • 2 tablespoons butter

Instructions

  1. In a medium saucepan, combine 2 cups blueberries, brown sugar, maple syrup, cornstarch, salt and cinnamon. Heat over medium heat until berries are soft and the mixture is quite thick---almost resembling a loose jam or canned pie filling. I use a potato masher to to smush the berries. Remove from heat and add vanilla extract, butter and lemon juice. Mix and allow to cool slightly.
  2. Fold in the remaining 3 cups of fresh blueberries and ensure the berries are coated well in the 'sauce'. Pour into the baked pie shell and refrigerate for a few hours, preferably overnight. To serve, top with a handful of fresh blueberries if desired and don't forget the whipped cream or ice cream. Enjoy!