Bursting with a filling of juicy berries on a buttery graham cracker crust, our Fresh Blueberry Pie is a breeze to make and utterly delicious.
Every September, my town holds its annual Neighborhood Day. The point of this fun and convivial celebration is for neighbors to get to know each other, thereby fostering a safe and friendly atmosphere for everyone in the community. We all gather at the local park, where picnic tables are set out and all kinds of activities are organized for young and old. There’s music, and there’s plenty of good food in the form of homemade dishes people bring to share.
As you can imagine, for me, this is the perfect opportunity to put my culinary skills to good use and contribute something special. These last few years, I’ve been making my fresh blueberry pie, and it always seems to disappear in the blink of an eye. Or, should I say, “they” seem to disappear, as baking one just wouldn’t cut it. Too much effort, you wonder? Not at all! Yes, this gorgeous pie does require some cooling and chilling time, but making it is, literally, easy as pie! With its sweet-tart berries, lemony tang, and buttery graham cracker crust, it’s a guaranteed crowd-pleaser, whether at a friendly gathering, as an afternoon treat, or as a simple yet lovely dessert.
Tips and tweaks
When making the pie, select firm, plump blueberries with a deep blue-purple to a blue-black color. These have the most flavor and sweetness. Also, make sure to taste your blueberries! If they’re on the tart side, you may need to add a bit more sugar, but not so much that it throws off the consistency and masks their natural flavors.
For additional flavor, add a teaspoon of almond extract to the blueberry filling. You could also try adding a teaspoon of dried lavender for an aromatic floral touch or a teaspoon of cinnamon for warm, earthy notes. Finally, feel free to make the pie with a mixture of berries instead of just blueberries. Raspberries, blackberries, and red currants are all wonderful in this pie.
How do I store leftovers?
Covered tightly with plastic wrap or transferred to an airtight container, the pie will keep well in your fridge for up to 4 days. You can also freeze the pie (whole or sliced) by wrapping it in plastic wrap and placing it in a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
Of course, this pie is a match made in heaven with a scoop of Vanilla Ice Cream, but it also goes very well with our Brown Sugar Ice Cream or just some freshly whipped cream. You’ll also enjoy it with a cup of coffee or tea. I’m quite partial to a nice big slice with a steaming cup of our comforting Russian Tea.
Fresh Blueberry Pie
Ingredients
For The Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 6 tablespoons melted butter
For The Fresh Blueberry Filling:
- 6 cups fresh blueberries divided
- 1 1/2 cups sugar
- 1 teaspoon salt
- 6 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons butter
- 2 tablespoons lemon juice
For Serving:
- Whipped cream or vanilla ice cream to serve, if desired
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, salt, cinnamon, and melted butter. The mixture should resemble wet sand. Press the mixture into a 9-inch pie dish and bake for 10 minutes. Allow to cool completely, approximately 20 minutes.
- Once the crust has cooled, preheat the oven to 350°F.
- Put 3 cups of blueberries, the sugar, salt, cornstarch, and water in a saucepan.
- Cook over medium-high heat until the mixture comes to a boil, approximately 2 minutes. Once bubbling, cook for an additional 2 minutes.
- Take the pan off the heat. Add the butter and lemon juice and stir until the butter has melted.
- Let the blueberry mixture cool to room temperature, approximately 1 hour.
- Fold in the remaining 3 cups of fresh blueberries into the cooked blueberry mixture.
- Pour the blueberry mixture into the cooled graham cracker crust.
- Transfer the pie to the fridge and chill for 2 hours.
- Serve the pie with some freshly whipped cream or some vanilla ice cream, if desired.
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