Shortcut blueberry pie

Prep 15 min
Plus Cooking time: 5 minutes, Refrigeration Time: 300 minutes
Makes 8 servings



1/4 cup
melted butter
1 to 2 tbsp
3 tbsp
cold water
4 cups fresh or 2 300-g pkgs
frozen unsweetened blueberries
1 tsp
ground ginger
1 tbsp
2 tsp
finely grated lemon zest
1/2 tsp


  • Coarsely break cookies and place in a food processor. Pulse until fine crumbs form. Pick out any large chunks (and eat them!). Crumbs should measure about 2 cups (500 mL). Turn into a bowl. Using a fork, stir in melted butter until evenly moist. Press onto bottom and up side of a 9-inch (23-cm) pie plate.
  • In a small bowl, stir 1 tbsp (15 mL) cornstarch (or 2 tbsp/30 mL if using frozen berries) with water until dissolved. Place fresh or unthawed frozen berries, sugar and ginger in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Stir in cornstarch mixture. Boil, stirring constantly, until thickened, 2 minutes. Remove from heat. Stir in butter, lemon peel and vanilla. Pour into crust. Spread to edge of pie plate. Refrigerate, uncovered, until set, 5 hours or overnight. Great with a dollop of whipped cream. Leftovers will keep well, covered and refrigerated, up to 2 days.

While blueberries are best eaten fresh, few people can resist the allure of a blueberry pie. This one delivers all the taste with half the work, so it’s perfect for a beginner baker or time-pressed pastry pro.

Fresh Versus Frozen

* You can use either fresh or frozen berries in most pie, cake, quick-bread and sauce recipes.

* Don’t thaw frozen blueberries. Stir frozen into dough or batter. Use a light hand – berry juices can turn batter a dull grey.

* To freeze fresh blueberries, rinse, pat dry and spread out on a tray in a single layer. Place in the freezer. Once frozen, seal in plastic bags up to 9 months.


Calories 198, Protein 1.3 g, Carbohydrates 28.3 g, Fat 9.5 g, Fibre 1.8 g, Sodium 128 mg.
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