Return to Content

Glazed Blueberry Pie

Glazed Blueberry Pie
0 votes, 0.00 avg. rating (0% score)
Print Friendly

The combination of fresh and cooked blueberries gives this pie a unique, fresh flavor.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cups hulled fresh blueberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon confectioners' sugar
  • 1 cup heavy cream, whipped
  • 1 tablespoon sugar
  • 1 9-inch baked pie shell


Crush 2 cups of berries and blend with the sugar and cornstarch, which have been mixed together. Cook over direct heat, stirring frequently, until thick and smooth (8 to 10 minutes). Add the lemon juice. Cool. Then fold the remaining fresh berries into the mixture.

Sprinkle the confectioners' sugar over the bottom of the pie shell and add the filling. Chill in the refrigerator for 2 hours. Serve topped with the whipped cream sweetened with the 1 tablespoon sugar.

Updated Wednesday, July 25th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

2 Responses to Glazed Blueberry Pie

  1. Aleta Harrell July 21, 2013 at 6:31 am #

    There seems to be something missing from the glazed blueberry pie recipe. Mix the corn starch and sugar and add 2 cups of blueberries, crushed. Cook……shouldn’t there be some water with that? Pllease advise.

    • Aimee Seavey July 23, 2013 at 11:01 am #

      Hi Aleta! While I haven’t tested the recipe myself, I suspect there’s no water in the glaze recipe because the crushed blueberries provide the extra “juice.” You’re right that many recipes for glazed berry pie call for sugar, cornstarch, and water along with the fruit, so if you feel like the mixture needs more liquid after you’ve crushed the berries, I’d suggest adding water a tablespoon at a time until it looks right to you. Thanks for your comment!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111