Once summer hits, that’s it. Our house is filled with fruit and we usually just eat it straight from the fridge, or we add it to smoothies, popsicles, salads, or take on the go. This year I wanted to try something different and try out some fruit pies! We had gone to a local farm and grabbed a flat of blueberries and strawberries, and I started experiencing different types of pies and tarts. The blueberry pie recipe that I have for you below was by far the easiest, the least amount of ingredients and the fastest to make! So great for get-togethers or last-minute dessert ideas.
I hope you enjoy! Let me know in the comments if you try it out!
- 1 1/4 Cup White sugar
- 4 Tbsp Cornstarch
- 1/2 Cup Cold Water
- 7 Cups Washed, Fresh Blueberries
- 1 Tbsp Lemon Juice
- 2 Tbsp Unsalted Butter
- 1 Pinch of Salt
- 2 Deep Dish Tenderflake Pie Shells
- Start with baking your pie crusts as per the instructions on the box. Usually around 10-12 mins at ~ 400 degrees.
- In a saucepan, combine white sugar, cornstarch, cold water and 5 cups of blueberries. Bring to a boil.
- Once a rolling boiling starts, immediately remove from the heat. Add lemon juice, butter, salt and remaining blueberries to the saucepan and stir together.
- Let cool for about 5-10 mins, then add to your pie shells.
- You can then transfer the blueberry pie to the fridge to cool and set for ~ 1-2 hours!
This blueberry pie recipe is a serious show stopper in our home. Not only is it super easy, but it’s something quick that you can whip together for summer potlucks or just some dessert!
Next! Try our Healthy 3 Ingredient Chocolate Chip Cookies!
