The graham cracker crust and lemon whipped cream make this fresh blueberry pie extraordinary!
It’s blueberry season. I don’t know what it is about blueberries, buy oh my yumminess! I can’t get enough of them. This week it’s all about the blueberries. I’ll be sharing some of my favorite ways to enjoy them. First up…
Fresh Blueberry Pie
I’m not much in the habit of making pies. I’m not sure why, I really like pie. I just rhymed, very tempted make the poet/didn’t know it line here, but I will refrain. Anyway, I have some friends that bake tons of pies and then freeze them. I like the idea of that, but since I don’t eat them super often I guess I just don’t think of it. Maybe it’s like alot of sweets for me, if they’re around, I eat them. I try to do things in moderation. If I make the pie, I eat the pie. If I’m home with the pie, I’m sneaking bites off of it when the kids aren’t looking. Pathetic, I know. However, this week, we have indulged in pie, and other blueberry recipes!
I posted a picture on Facebook of our blueberry pickin’s a couple weeks ago. My friend Barb commented that she had a fabulous recipe for a fresh blueberry pie. Since I don’t eat pie all that often, I thought, YES PLEASE! That sounds great! So she sent me the recipe and told me I could share it with you.
Barb’s suggestion is that any pie crust is great, but a graham cracker pie crust is the best. I concur. It was de-lish.
You probably have most of these ingredients in your house. I like when I don’t have to run to the store when I get an inspiration. I did have to pick up the graham crackers, but easy peasy stopping for one thing, or, er, sending your husbnad. He’s so awesome.
There’s 3 parts to this recipe. The crust, the pie fillig, and the lemon whip cream. The lemon whipped cream, that was my addition. I think it tops this pie off beautifully.
On to the recipe! First get your crust ready.
Crush up some graham crackers. You’ll need a cup and a half of crumbs. I used my food processor because I’m not into hard labor. 😉
add sugar and melted butter and then press it into the pie plate. Bake it at 350 for 7 minutes.
The pie crust needs to be completely cool before using it. So this is a good time to work on the filling.
Mix 1 cup of berries with 1 cup of sugar, 1 cup of water and 1/4 tsp salt in a medium sauce pan. Bring it to a boil and let it boil for 1 minute. Remove from heat, and add a cornstarch slurry. Return it to a boil until it gets thick and shiny. Remove it from the heat again, and add a tablespoon of butter. Stir that around and let it cool COMPLETELY. This is very important, Barb says so, and if she says so, it’s so. Seriously though, you don’t want to mess up the consistency, that’s why you let it cool.
Once it’s cooled, it’s time to put it all together. So add your 3 cups of fresh (washed annd dried) berries. They must be dried completely or it will mess up the consistancy. Again, Barb says so, it must true. Very gently fold them into the pan.
Place this goodness into your pie crust. Top it off with more fresh blueberries. Chill.
For the whipped cream, place 1 cup heavy whipping cream, 2 Tbs sugar, 2 tsp of lemon zest and 1 Tbs of fresh squeezed lemon juice into a stand mixer. Beat at a high speed until soft peaks form. Top off that gorgeous chilled pie, and enjoy!
Are you a blueberry fan? What’s your favorite way to eat them? Let me know in the comments, I’d love to hear from you!
As I mentioned, I’ll be sharing more blueberry recipes this week. So stay tuned!
Fresh Blueberry Pie with Lemon Whipped Cream
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs about 10-11 crackerrs
- 1/3 cup sugar
- 6 Tbs melted butter
Filling
- 5 1/2 cups fresh blueberries divided
- 1 cup water
- 1 cup sugar
- 1 tsp salt
- 1/4 cup cornstarch
- 1 Tbs butter
Topping
- 1 cup heavy cream
- 2 Tbs sugar
- 2 tsp lemon zest
- 1 Tbs lemon juice
Instructions
To make the crust
- Combine graham cracker crumbs, sugar, and butter, and mix well.
- Press into pie plate.
- Bake at 350 for 7 minutes.
- Cool completely.
To make the filling
- Mix cornstarch with a couple of tablespoons (or more) of water and mix well. It should be a white liquid with no lumps. Set aside.
- Place 1 cup of water, 1 cup of sugar, 1 tsp salt and 1 cup of blueberries in a medium saucepan.
- Bring to a boil and boil for 1 minute.
- Remove from heat and add cornstarch slurry.
- Return to heat, bring a boil until mixture is thick and shiny.
- Remove from heat and add 1 Tbs butter.
- Cool completely.
- When the mixture is cooled, gently fold in 3 cups of fresh berries.
- Pour the blueberry mixture into the pie crust.
- Top with remaining 1 1 /2 cups fresh blueberries.
- Chill until set (about 3 hours)
To make the topping
- Combine heavy cream, sugar, lemon zest and lemon juice in a stand mixer.
- Beat until soft peaks form.
- Serve pie chilled topped with lemon whipped cream.
Nutrition
This looks so good and refreshing!
Thanks! It was really delicious.
Oh my, that pie looks so amazing, your pictures are so incredible! Thanks for sharing!
Valerie
Fashion and travel
Yum! The coloring is so beautiful. That graham cracker crust sounds delicous!
Thanks for coming by and the comment love!! It was really good.
Your recipes always make my mouth water! This looks great. Thanks for sharing Chellie
Thank you!!
This look delicious, Chellie. You are making me crave blueberries!
🙂
I love that the crust on this is graham crackers!!! That is a big hang up with me on pie baking – getting the perfect crust!
I know! It’s a little intimidating! I’ve been able to get a really good crust, it’s the shaping that gets me down. 🙂
I am a huge blueberry fan- but wasn’t always until I had it in a blueberry cheesecake ice cream. And this pie is a full-on, loaded blueberry pie that must taste heavenly with that graham cracker crust. Yum! Nice touch with the lemony whipped cream 🙂
That ice cream sounds delicious! I’ll have to try and make that sometime!
I have total food blogger envy right now….and blueberry envy!
I could eat Blueberry Pie any time! I love it and the fresh kind even more! Only mine never looks this amazing!!
Aww, thanks Katrin! This was my first time making a fresh blueberry pie, and it won’t be the last.
This looks AMAZING!!! Thanks for linking up to Link Party Paloza! Your site is fantastic!
Thanks for the compliment! You are an awesome party hostess!!
We love blueberries and this looks so delish! I bet that the lemon zest whipped cream takes it over the top! Just the way we like it! Pinned!
I have been craving a blueberry pie! I’m much better at graham cracker crust than regular pie crust. 😉
I’m always on the hunt for easy, delicious recipes using fresh blueberries! We have a huge blueberry patch and the berries are already weighing down the branches…I’m watching every day for one to be ripe so I can eat it! Lol! Thanks for sharing, I’m pinning this one! 🙂
Thanks Martie! A blueberry patch–that’s awesome. If I had one, I can pretty much guarantee that the blueberries would never make it in the house. Ha!
Love a blueberrie pie – I have several bags of frozen from last summer still in my freezer that Im still looking to use, so this could be the trick! And I love that you used a graham cracker crust instead of the traditional pie crust, sounds delish! Thanks for sharing at the Lou Lou Girls Fabulous Party!
Nothing like the fresh taste of summer all year long!
This looks soo delicious!!! I can’t wait for blueberry season!
Me either Ashleigh, love them!