There are certain recipes that become not only part of your seasonal rhythm, but also your family’s story. For me, Blueberry Glacé Pie is one of those recipes.
First, please allow me a moment to apologize for the old photos in this post. I don’t have any recent ones, and I want you to have this recipe in your hands sooner than our northern blueberries will ripen. Hopefully these will suffice as placeholders for now! I will update them as I am able.
For most of my life, I had the good fortune of living just a couple miles from one of the premier blueberry farms in our region. Every summer I would make several early morning trips there, filling pails and baskets with as many berries as the day’s encroaching sun would allow. There is something deeply satisfying about returning home with purple-stained fingers and gallons of fresh blueberries destined for the freezer, jam pot, and dessert table.
When we moved to North Ridge Farm, one of the very first things we planted was a blueberry patch of our own. Fifty bushes now line the edge of the vegetable garden, producing more berries than we could ever reasonably eat fresh. Fortunately, blueberries thrive in northern Vermont and ask very little of us in return. They’re easy keepers.
With the patch being nearly mature now, there are enough berries for our family, enough to share with friends and neighbors, and even enough left for the birds if I’m feeling particularly generous.
Why You'll Love This Blueberry Glacé Pie Recipe
- No complicated techniques
- Showcases fresh blueberries
- Perfect summer dessert
- Make-ahead friendly
- Only the crust requires baking (or you can purchase a graham cracker crust)
- A crowd pleaser for summer gatherings – perfect dessert after a nice batch of cooling Tuna Macaroni Salad.
Tips for Success
Use freshly picked blueberries whenever possible – This pie is all about the berries, so peak-season blueberries truly shine here.
Don’t skip straining the glaze – Pressing the cooked mixture through a fine mesh strainer creates a silky glaze and removes skins.
Allow plenty of chilling time – The pie needs at least 4-6 hours in the refrigerator to fully set.
Serve well chilled – This pie is at its best straight from the refrigerator on a warm summer day.
Each summer, a large portion of our harvest finds its way into the freezer for future oatmeal, smoothies, muffins, and pies. Many more are turned into homemade pie filling and blueberry jam. But before the preserving begins, there is one dessert I look forward to making every single year: Blueberry Glacé Pie.
Unlike a traditional baked blueberry pie, this old-fashioned refrigerator pie showcases the fresh berries themselves. The only baking required is for the crust. Or, if you prefer a simpler option in the heat of summer, a store-bought graham cracker crust will do.
A simple glaze made from blueberries, a touch of orange juice, sugar, and cornstarch gently coats the fruit before everything is chilled until perfectly set. The result is a pie that is bright, fresh, and bursting with blueberry flavor.
I’ve been making this pie for years. I remember back when I worked in a restaurant, I would bring several in each summer for the staff. Not once was there a disappointed coworker. One bite and it’s easy to understand why. Topped with freshly whipped cream, it remains one of my favorite ways to celebrate blueberry season. Summer just wouldn’t be the same in our home without Blueberry Glacé Pie making its much-anticipated appearance.
Blueberry Glacé Pie | Fresh Blueberry Refrigerator Pie
Ingredients
Method
- Simmer 1 cup berries with orange juice and sugar for about 4 minutes, berries will burst.
- Mix water in a small bowl with cornstarch.
- Add mixed cornstarch to the pot, simmer a few minutes longer until thickened.
- Press mixture through a fine strainer into a bowl, add remaining berries and mix gently.
- Pour into pie shell, chill for at least 4-6 hours.
- Top with whipped cream or homemade vanilla ice cream.