I had a bunch of blueberries to use up in my freezer and was seeing company today, so decided a blueberry pie was in order. I’ve made berry cream pies before, but not a traditional blueberry pie. The secret to a good blueberry pie that doesn’t boil over and sets like a dream, is to make, and cool, the filling first! Make a day ahead and it’s perfect!
I used a Pillsbury pie crust (usually found by the butter or other Pillsbury tubes), since I didn’t have the time to make my own. I love that they
roll out and you can roll them even thinner if desired. I find the pie crusts you find in the freezers don’t fit a proper pie plate and generally are broken into pieces.
Blueberry Pie Filling
Ingredients
- 4 cups frozen blueberries
- 1 cup water
- 1 cup sugar
- 4 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
- 2 teaspoons fresh grated ginger
Instructions
- In a medium pot, whisk together the sugar, cornstarch, grated ginger, and nutmeg.
- Add the water, vanilla, and lemon juice, and whisk to combine.
- Add the blueberries and stir to combine, cooking on medium heat until thick. Mash very lightly, leaving most of the berries whole.
- Set in a bowl to cool and then put in fridge overnight.
- The next day, put the filling in a pie crust and bake for 55-60 minutes at 350°F. (For mini tarts, bake at 400°F for 18-20.)
BLUEBERRY PIE