Fresh Blueberry Pie

Fresh Blueberry Pie
Servings: 8 Prep 20 mins Bake 375° 5 mins Chill 1 hr


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar plus 1/2 teaspoon sugar, divided
  • 1/3 cup butter, melted
  • 1/2 cup currant jelly
  • 4 cups fresh blueberries
  • 1/2 cup whipping cream
  • 1/4 cup light sour cream
  • 1/4 teaspoon vanilla

Make It

1. Preheat oven to 375 degrees F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 1/3 cup butter. Use a fork to toss the mixture until moistened. Press the mixture into a 9-inch pie plate. Bake for 5 minutes or until lightly browned; remove and cool.

2. For filling, in a small saucepan stir together the currant jelly and 1 tablespoon water. Bring to boiling, whisking to combine. Boil gently, uncovered, for 5 minutes. Transfer to a small bowl and cool slightly. Place blueberries in a large bowl. Add cooled jelly mixture. Toss to coat. Spoon berry filling into cooled pie shell. Cover and chill at least 1 hour.

3. Meanwhile, in a medium bowl, whisk the whipping cream, sour cream, 1/2 teaspoon sugar, and vanilla until soft peaks form. Serve slices of pie with a dollop of cream mixture.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 309, Fat, total (g): 15, chol. (mg): 43, sat. fat (g): 9, carb. (g): 43, Monounsaturated fat (g): 4, Polyunsaturated fat (g): 1, Trans fatty acid (g): 1, fiber (g): 3, sugar (g): 27, pro. (g): 2, vit. A (IU): 517, vit. C (mg): 7, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 6, Cobalamin (Vit. B12) (µg): , sodium (mg): 201, Potassium (mg): 94, calcium (mg): 26, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.