Glorious Blueberry Pie

Glorious Blueberry Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 4   Average: 5/5]

The holiday weekend is upon us and it’s time to make pies. Pies are perfect for barbeque parties, picnics or just about any occasion.  Sometimes I think pies have too much crust so here is a topless version that I’m sure your family and friends will love. I mean seriously who doesn’t love blueberry pie!

  • For Glaze:
  • 2 Ounces Seedless Raspberry Jam
  • For Filling:
  • 4 Cups Blueberries (Divided)
  • 1/2 Cup Plus 2 1/2 Tablespoons Water (Divided)
  • 2 1/2 Tablespoons Cornstarch
  • 1/2 Cup Sugar
  • 1 Teaspoon Lemon Juice
  • 2 Teaspoons Lemon Zest
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Kosher Salt
  • For Crust:
  • 1 Prebaked Pie Shell
  1. First you will need to make the glaze. In a small-size saucepan add raspberry jam. Cook over a low heat until it bubbles. Brush bottom and sides of cooled pie shell with glaze and let cool.
  2. Now make the filling. Place 1 cup of blueberries and 1/2 cup water in medium-size saucepan. Bring to a boil over a medium heat. Gently boil for 4 minutes and then remove from heat. Add cornstarch to remaining 2 1/2 tablespoons water and whisk well to dissolve. Add cornstarch mixture, sugar, lemon juice, lemon zest, vanilla, cinnamon, and kosher salt to cooked blueberries. Bring to a boil over a low heat. Stir for 1 minute until blueberries resemble jam.
  3. Transfer cooked blueberry mixture to medium-size bowl and add remaining blueberries. Add filling to prebaked pie shell and let cool for at least 3 hours. This pie is best served the day it is made. Place in covered container and refrigerate if you have any leftover for next day.
  4. Serve with vanilla ice cream. Makes 1 pie. Serves 8
  5. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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