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The Very Freshest Fruit Pie

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Here's a very simple formula for fresh fruit pie, which you'll find yourself making again and again. This method is from Machias, Maine, way Downeast, where this type of fresh blueberry pie appears each August, at various restaurants and potluck suppers.

At a glance

one 9" pie, about 8 servings


Choose your measure:

  • crust for a 9-inch single-crust pie (such as our Classic Single Pie Crust)
  • 4 cups (or a bit more) fresh whole berries, or other fruit, cut in pieces
  • 2/3 to 1 1/2 cups sugar, to taste
  • 3 tablespoons + 1 teaspoon cornstarch
  • 1 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons butter


  1. To make the crust: Preheat the oven to 425°F.
  2. Roll out pie crust and fit into a 9" pie pan. Prick all over with a fork, line with aluminum foil, a large coffee filter, or parchment paper, and fill with ceramic pie weights, dried beans or rice.
  3. Bake the crust for 10 minutes. Remove from oven, remove the foil or paper and weights, and return to oven to bake for another 10 to 15 minutes, or until pastry is golden brown. Remove from the oven again and set aside.
  4. To make the filling: In a food processor, or by hand, coarsely chop 1 1/2 cups of the fruit.
  5. Put the sugar (starting with the lesser amount), cornstarch and water in a saucepan; mix until smooth.
  6. Add the 1 1/2 cups coarsely chopped fruit and cook over medium heat, stirring occasionally, until mixture is thick and clear, 7 to 10 minutes. Stir in lemon juice.
  7. Add the butter and remaining 2 1/2 cups fruit. Berries can be left whole, unless unusually large, such as strawberries; other fruit should be cut in small (1/2") dice.
  8. Stir well, and taste; add more sugar, if necessary, until it tastes good to you. Pour into the baked pie shell and chill until firm.
  9. The pie can be kept covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.