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A slice of fresh blueberry pie topped with whipped cream and blueberries on a white plate, with the rest of the pie and another slice in the background—perfect inspiration for your next recipe for blueberry pie.

Fresh Blueberry Pie With Homemade Filling (Not Runny)

This fresh blueberry pie recipe solves the most common problem with blueberry pie: a runny, gloppy filling that won't slice cleanly. The secret is a two-step homemade filling: cook half the berries into a thick jam, then fold in fresh ones so every slice holds together beautifully. No canned filling, no gelatin, just real blueberries and a handful of pantry staples. With about 25 minutes of active work, the refrigerator does the rest.
Course: Dessert
Cuisine: American
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Equipment

Ingredients
 

  • 1 Pie Crust (baked)
  • 4 cups blueberries
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 3 tablespoons cornstarch
  • ¼ cup water
  • 1 tablespoon butter
  • 1 tablespoon lemon juice

Instructions
 

  • Add 2 cups of blueberries to a saucepan with sugar, cornstarch, lemon juice, salt, butter and water. Bring to a boil over medium-high heat, stirring frequently until it thickens and a spoon leaves a path on the bottom of the pan, about 3-4 minutes. It should be thick. If the filling runs back together it needs another minute.
  • Remove from heat and let cool in the freezer for 15 minutes. If it is not room temperature, put it back into the freezer for a few minutes.
  • Place 2 cups of fresh blueberries in a baked pie crust. Top with cooled cooked blueberry mixture. Smooth the surface and cover tightly with plastic wrap and refrigerate for 2-3 hours or overnight.
  • Top with whipped cream.
Barbara's Notes + Tips
  • Cook the filling until a spoon dragged across the bottom of the pan leaves a clean path, about 3 to 4 minutes, don't pull it early or the filling won't set.
  • Use fresh blueberries for the uncooked portion, frozen berries will make that part of the filling watery and dull.
  • If using frozen berries for the cooked portion, thaw completely and pat dry with paper towels before adding to the pan.
  • Refrigerate the finished pie for at least 2 to 3 hours before slicing, overnight gives you the cleanest slices.

Nutrition

Calories: 236kcal | Carbohydrates: 43g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 136mg | Potassium: 80mg | Fiber: 2g | Sugar: 26g | Vitamin A: 84IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg
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