Blueberry Glazed Pie
Indulge in the luscious sweetness of a homemade Blueberry Glazed Pie, where juicy bursts of fresh blueberries meet a shimmering, velvety glaze. This classic dessert begins with a golden, pre-baked pie crust, perfectly crisp and ready to cradle a rich blueberry filling that thickens beautifully with hints of lemon and a touch of butter for added creaminess. Crowned with whole, fresh blueberries that glisten against the vibrant glaze, this pie is a feast for both the eyes and the palate. With just 15 minutes of prep and a few simple steps, this recipe delivers an effortlessly elegant treat that’s perfect for summer gatherings, holiday dinners, or anytime you crave a sweet, fruit-forward dessert. Serve each chilled slice with a dollop of whipped cream, and experience a mouthwatering blend of textures and flavors that highlight the best of blueberry season.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups Fresh blueberries
- 1 piece Pre-made pie crust
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 0.5 cup Water
- 2 tablespoons Lemon juice
- 1 tablespoon Unsalted butter
- optional Whipped cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust in a 9-inch pie pan, pressing evenly against the sides and bottom of the pan. Trim any excess crust from the edges.
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Let it cool completely on a wire rack.
Set aside 1 cup of fresh blueberries for topping the finished pie.
In a medium saucepan, combine 3 cups of blueberries, granulated sugar, cornstarch, water, and lemon juice. Place the pan over medium heat.
Cook the mixture, stirring continuously, until the blueberries break down and the mixture thickens to a gel-like consistency, about 8-10 minutes.
Remove the saucepan from heat and stir in the unsalted butter until fully melted and combined. Let the mixture cool for 10-15 minutes.
Once the blueberry filling has cooled slightly, pour it into the pre-baked pie crust, spreading it evenly.
Distribute the reserved fresh blueberries evenly over the top of the blueberry filling, gently pressing them into the glaze.
Refrigerate the pie for at least 2 hours to allow the glaze to firm up.
Once chilled, slice and serve with whipped cream if desired. Enjoy your Blueberry Glazed Pie!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 26.6 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
