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Half-Baked Blueberry Pie

Why choose between a fresh blueberry pie and cooked blueberry pie? This pie has both.

Prepare a 9-inch baked traditional, shortening-free or vegan pie crust.

Ingredients for the filling:

  • 5 cups (600 g) fresh blueberries
  • 4 - 5 Tbsp. sugar, depending on tartness
  • 2 1/2 tsp. cornstarch
  • 4 Tbsp. water
  • 1 lemon or 1/2 orange, zested
  • 1 Tbsp. butter

Ingredients for the whipped cream:

  • 1 cup (240 cc) whipping cream
  • 3 Tbsp. sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. lemon or orange zest
  • 1 tsp. Grand Marnier (optional)


  1. Zest the whole lemon or half orange and set aside 1/4 tsp. for the whipped cream. The rest of the zest will be used for the blueberry filling.
  2. In a 2-quart sauce pan, combine sugar, cornstarch, water and zest. Add 2 1/2 cups blueberries and heat at medium, gently stirring constantly until the sauce becomes thick and the berries start bursting.
  3. Remove from heat. Add and gently fold in butter and remaining fresh berries. While it is hot, pour them into the baked pie shell. Chill in the refrigerator.
  4. Beat the whipping cream until soft peaks start to form. Add sugar, vanilla, Grand Marnier and zest. Beat until peaks form. Spread whipped cream on top.
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