Nana Recipe Wednesday–‘Favorite’ Blueberry Pie

by Sarah on May 28, 2014

Undercover Caterer :: Nana's Blueberry Pie

Here it is again, the FAVORITE blueberry pie.  My childhood favorite and to me, what always signals the beginning of summer.  I don’t make it often, but every time I do, I remember just how much I like it.  And then I remember helping make it in Nana’s kitchen, or sharing it on the back deck with the rest of the family–everyone with big happy blue smiles.  Seriously the best.

Also the best?  This picture of Nana fishing.

Undercover Caterer :: Nana's Blueberry Pie

This recipe is one of the first Nana recipes I ever posted.  The pictures were atrocious, and I’m not sure these are all that much better.  One thing is clear: There is no way–NO WAY–to get a piece of this pie out of the pan and have it look attractive.  It’s a very fresh pie with very little in the way of thickener–so it kind of spills out.  Not very photogenic but man, it tastes great.

Undercover Caterer :: Nana's Blueberry Pie

Last week I was in Chicago and I got to make Nana’s blueberry pie with my little cousins.  I like cooking with kids.  It is no longer a chore, it’s fun.  Well, it was all fun and games till we cooked the pie crust and the dog jumped on the counter and ate it.  Luckily we had a back up.

Undercover Caterer :: Nana's Blueberry Pie

I think this pie tastes so fantastic because the berries still taste super fresh–not cooked down.  You only cook half the berries till they ‘pop’ and then you toss the rest in.  We traditionally serve it with whipped cream but you can do whatever floats your boat.

Undercover Caterer :: Nana's Blueberry Pie

 Also, hopefully you have better whipped cream decorating skills than I do.

Nana's ’Favorite’ Blueberry Pie


  • 1 cup sugar
  • 1 cup water
  • 3 Tbsp cornstarch
  • 1/8 tsp salt
  • 4 cups blueberries, divided (I use two pint plastic clamshells)
  • 1 Tbsp butter
  • 1 baked pie shell
  • sweetened whipped cream


  • Mix dry ingredients in a saucepan.
  • Add water and half of the blueberries. Cook and stir until the mixture becomes thick.
  • Remove from heat and add the rest of the blueberries and the butter.
  • Stir through and let cool.
  • Pour the blueberry filling into the baked pie shell.
  • Refrigerate for at least 2 hours, or until the fruit is set.
  • Decorate with sweetened whipped cream or serve with a dollop on top of each slice.

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