Blueberry Pie Day

Happy National Blueberry Pie Day!

I found this clipping from a Buffalo newspaper of my mom making fresh blueberry pie in August 1971.  This pie was frequently requested by my dad during our busy blueberry season. Magically, my mom always seemed to find time. Baking was definitely her love language.

She collected and trialed volumes of blueberry recipes and was passionate about sharing her favorites. This recipe was published with the newspaper article and is also available on our website. It is one of my favorites. Other than being very quick and simple to make, I love that this is made with fresh blueberries. It is seasonal and of the moment.  It won’t be long before we’re all picking our own fresh blueberries again—can’t wait for July!

Fresh Blueberry Pie Recipe

Ingredients:

1 quart fresh blueberries
3/4 cup sugar
2 tablespoons cornstarch
Water
Baked pie crust
Sweetened whipped cream

Instructions:

Heat 3/4 cup sugar and 1/2 cup water in a saucepan until the sugar is dissolved. Add 1 cup crushed berries and bring to a boil.

Add 2 tablespoons cornstarch mixed with 2 tablespoons water to the boiling mixture. Boil slowly, covered, for 10 minutes without stirring.

Cool the sauce and fold in the remaining blueberries.

Pour the mixture into a baked pie crust and chill for at least 3 hours.

Serve with sweetened whipped cream.

Download Recipe