Let’s face it—when the sun is shining and the lake is calling, no one wants to spend all afternoon in a hot kitchen. That’s why this fresh blueberry pie is the ultimate summer dessert: juicy, vibrant, and surprisingly light on sugar, with minimal effort required. Whether you go the easy route with ready-made deep-dish pie shells (we see you, Tenderflake fans) or feel like rolling up your sleeves to make the crust from scratch, this pie delivers big blueberry energy with a health-conscious twist.
Even better? It pairs beautifully with our 2021 Zweigelt Late Harvest or Ice Wine—the kind of wines that make dessert taste like a celebration.
The Filling: Fresh, Luscious and Light
The secret to this pie’s magic is layering fresh blueberries with a silky stovetop sauce—a technique that keeps the berries plump and the flavor vibrant without drowning them in sugar. With just one cup of sugar in the entire pie and a generous amount of antioxidant-rich berries, this dessert is naturally sweet, lower in sugar than most, and a healthier way to treat yourself.
It’s a no-fuss stunner that chills beautifully, slices cleanly, and lets the fruit do the talking.
Shortcut Option:
Use pre-made deep-dish pie shells like Tenderflake and skip straight to the good part—filling and chilling. Your guests (and your future self) will thank you.
Or Make It from Scratch: Perfect Butter Pie Crust
For when you have the time or just love a good pastry moment.
Ingredients
- 1 cup (2 sticks) unsalted butter, chilled, plus more for greasing the pie plate
- 2 ½ cups all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup ice water
Instructions
- Cut the butter into cubes and return to the fridge to keep it chilled.
- In a large bowl, combine flour, salt, and sugar.
- Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, a few tablespoons at a time, until the dough holds together when pressed.
- Divide the dough into two disks, wrap, and chill for at least one hour.
- Roll one disk out on a floured surface to about 1/8-inch thick.
- Lightly butter a pie plate and lay in the crust. Trim and fold the edges.
- Fully bake the crust at 375°F until golden and crisp.
Blueberry Filling
You’ll need
- 4 to 5 cups fresh blueberries, washed and dried
- 1 heaping cup blueberries (for the sauce)
- 1 cup sugar
- 1 heaping tablespoon cornstarch
To make the filling
- In a saucepan, combine the heaping cup of blueberries, sugar, and cornstarch.
- Simmer over medium heat, stirring frequently, until the mixture thickens and becomes glossy.
- Fill the baked pie shell with the remaining fresh blueberries.
- Pour the warm sauce over the fresh berries, distributing it evenly.
- Chill for at least two hours before serving.
This method keeps the integrity of the bright, fresh fruit while delivering a beautiful presentation and a naturally sweet flavor—without the heavy sugar load of traditional pies.
Guilt Free Wine Pairing: Naturally Sweet Meets Naturally Sweet
This light & fresh, fruit-forward pie pairs beautifully with our Zweigelt Late Harvest Wine, which mirrors the pie’s berry notes and offers just enough acidity to keep things fresh.
Looking for something a little more decadent? Try it with our Ice Wine for an elevated dessert moment you won’t forget.
Explore the pairing:
2021 Zweigelt Late Harvest
Serving Tip
Add a scoop of vanilla frozen yogurt or a spoonful of coconut whipped cream for a fresh, summery finish. This pie is picnic-table perfect, lakeside lovely, and breezy enough for even the most laid-back long weekend.
So go ahead—have your pie and eat it too. It’s almost good for you.
