{"id":48313,"date":"2026-09-08T06:45:00","date_gmt":"2026-09-08T10:45:00","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=48313"},"modified":"2026-09-08T06:45:00","modified_gmt":"2026-09-08T10:45:00","slug":"fresh-blueberry-pie","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2026\/09\/08\/fresh-blueberry-pie\/","title":{"rendered":"Fresh Blueberry Pie"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"alignnone size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"48314\" data-permalink=\"https:\/\/willceau.com\/news\/2026\/09\/08\/fresh-blueberry-pie\/blueberrypie\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/09\/BlueberryPie.jpg?fit=640%2C547&amp;ssl=1\" data-orig-size=\"640,547\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"BlueberryPie\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/09\/BlueberryPie.jpg?fit=640%2C547&amp;ssl=1\" class=\"alignnone size-full wp-image-48314\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/09\/BlueberryPie.jpg?resize=640%2C547&#038;ssl=1\" alt=\"\" width=\"640\" height=\"547\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/09\/BlueberryPie.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/09\/BlueberryPie.jpg?resize=300%2C256&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>This is a unique pie, as the filling is not baked in the oven. The crust is blind-baked, meaning<mark class=\"MAeH\" data-sfc-root=\"ep\" data-wiz-uids=\"ULfUN_v\" data-ved=\"2ahUKEwi72rGJ3d2WAxUujYkEHU2RO74Qu4cTegoIAggACAEIBxAB\" data-complete=\"true\" data-sfc-inited=\"2\" data-copy-service-computed-style=\"font-family: &quot;Google Sans&quot;, &quot;Helvetica Neue&quot;, sans-serif; font-size: 16px; font-weight: 500; margin: 0px; text-decoration: none; border-bottom-width: 0px; border-bottom-style: none; border-bottom-color: rgb(238, 240, 255);\"><a id=\"u1afavuQFq6aptQPzaLu8Qs_1\" class=\"FCWwCb bqYA2d\" tabindex=\"0\" role=\"button\" href=\"https:\/\/www.google.com\/search?q=blind-baked&amp;sa=X&amp;ved=2ahUKEwi72rGJ3d2WAxUujYkEHU2RO74Q3egRegoIAggACAEIBxAD\" data-ved=\"2ahUKEwi72rGJ3d2WAxUujYkEHU2RO74Q3egRegoIAggACAEIBxAD\" data-copy-service-computed-style=\"font-family: &quot;Google Sans&quot;, &quot;Helvetica Neue&quot;, sans-serif; font-size: 16px; font-weight: 500; margin: 0px; text-decoration: underline; border-bottom-width: 0px; border-bottom-style: none; border-bottom-color: rgb(238, 240, 255);\"><\/a><\/mark> it&#8217;s fully cooked in the oven without a filling. Some of the blueberries are cooked in a saucepan on top of the stove with sugar and cornstarch, when the mixture is thickened it&#8217;s removed from the stove. Then the rest of the fresh blueberries are added in, and when the mixture has cooled, it&#8217;s poured into the baked shell. Such an easy way to make a pie, and it got rave reviews! <!--more--><\/p>\n<ul>\n<li>1 single pie crust<\/li>\n<li>3\/4 cup granulated sugar<\/li>\n<li>3 tablespoons cornstarch<\/li>\n<li>1\/8 teaspoon salt<\/li>\n<li>1\/4 cup cold water<\/li>\n<li>5 cups blueberries, divided<\/li>\n<li>1 tablespoon butter<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 425\u00b0. On a floured surface, roll out dough, ease into a 9&#8243; pie plate, trim dough and flute the edge. Refrigerate for 30 minutes or 15 in the freezer. Line crust with a double thickness of foil. Fill with pie weights or dried beans. Bake on a middle oven rack until golden brown, 20-25 minutes. Remove foil and weights and bake until bottom is golden brown, 4-7 minutes. Cool on a wire rack.<\/li>\n<li>In a saucepan over medium heat, whisk sugar, cornstarch, salt and water until smooth, then add 3 cups blueberries. Bring to a boil, stirring for 2-3 minutes until thickened.<\/li>\n<li>Remove the saucepan from heat. Add butter, lemon juice and remaining 2 cups berries, stir until butter is melted. Let cool, then pour into crust. Refrigerate until serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is a unique pie, as the filling is not baked in the oven. The crust is blind-baked, meaning it&#8217;s fully cooked in the oven without a filling. Some of the blueberries are cooked in a saucepan on top of &hellip; <a href=\"https:\/\/willceau.com\/news\/2026\/09\/08\/fresh-blueberry-pie\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238,4],"tags":[97,6430,2929],"class_list":["post-48313","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-baking","tag-blueberry-pie","tag-pies"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-czf","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":45217,"url":"https:\/\/willceau.com\/news\/2025\/06\/09\/blueberry-crumb-pie\/","url_meta":{"origin":48313,"position":0},"title":"Blueberry Crumb Pie","author":"Tina Garceau","date":"June 9, 2025","format":false,"excerpt":"I've been itching to make a blueberry pie and this one did not disappoint! It's a bit of a cross between a pie and a cobbler. Blueberries baked in a sweet sour cream filling, with a delicious crumb topping. Crust: 1 1\/3 cups of all purpose flour 1 stick of\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/IMG_3886.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43742,"url":"https:\/\/willceau.com\/news\/2024\/09\/02\/blueberry-pie\/","url_meta":{"origin":48313,"position":1},"title":"Blueberry Pie","author":"Tina Garceau","date":"September 2, 2024","format":false,"excerpt":"Although it's September, I wanted to take advantage of summer produce one more time. I realized that I hadn't make a blueberry pie this year, which I remedied yesterday morning. The blueberries were the size of marbles, and very sweet - this pie is delicious! pie dough for 2 crusts\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/09\/BluePie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/09\/BluePie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/09\/BluePie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34678,"url":"https:\/\/willceau.com\/news\/2020\/06\/10\/blueberry-crostata\/","url_meta":{"origin":48313,"position":2},"title":"Blueberry Crostata","author":"Tina Garceau","date":"June 10, 2020","format":false,"excerpt":"The pint containers of fat blueberries in the market were just too good to pass up. I bought three - one to eat after lunch, and two to make a crostata. Crostata is sort of a lazy man's pie - dough rolled out, then folded around a fruit filling, and\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/06\/BlueberryCrostata.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38573,"url":"https:\/\/willceau.com\/news\/2022\/08\/22\/peach-blueberry-crumb-pie\/","url_meta":{"origin":48313,"position":3},"title":"Peach Blueberry Crumb Pie","author":"Tina Garceau","date":"August 22, 2022","format":false,"excerpt":"There's nothing better than a warm peach blueberry crumb pie. Easy to make, since you only have to roll out a bottom crust, the perfect lazy, summer pie! The crust: 1 1\/3 cups of all purpose flour 1 stick of very cold butter, cut up into small pieces 1\/2 teaspoon\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachBluPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":8563,"url":"https:\/\/willceau.com\/news\/2012\/06\/26\/peach-blueberry-pie\/","url_meta":{"origin":48313,"position":4},"title":"Peach Blueberry Pie","author":"Tina Garceau","date":"June 26, 2012","format":false,"excerpt":"Pie has been defined as a circular pastry usually filled with fruit or blackbirds. It may be used as a weapon when thrown, and is better than cake. And as I've pleasantly discovered this weekend - it's also a big hit at cookouts. I'm always happy to see peaches make\u2026","rel":"","context":"In &quot;Food&quot;","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":47829,"url":"https:\/\/willceau.com\/news\/2026\/06\/15\/crazy-crust-blueberry-pie\/","url_meta":{"origin":48313,"position":5},"title":"Crazy Crust Blueberry Pie","author":"Tina Garceau","date":"June 15, 2026","format":false,"excerpt":"This is a pie, minus the typical roll out crust. You basically make something similar to a pancake batter, pour it into a pan, and spoon the cooked blueberries in the center. Perfect for when you're craving a fruit dessert without the hassle. For the filling: 2 tablespoons cornstarch 1\/2\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/CrazyBluPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/CrazyBluPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/CrazyBluPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/48313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=48313"}],"version-history":[{"count":3,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/48313\/revisions"}],"predecessor-version":[{"id":48317,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/48313\/revisions\/48317"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=48313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=48313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=48313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}