Lake Isle Press

Glazed Blueberry Pie

This chilled blueberry pie, filled with vanilla pastry cream and topped by a shimmering glaze flavored with orange zest, is a simple delight.

Glazed Blueberry Pie


  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 1 cup half and half, light cream, or milk
  • 3 egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioner's sugar
  • 3 pints fresh blueberries
  • 2/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons minced or grated orange zest
  • 1 single-crust pie shell, your favorite recipe


1. Make the pastry cream: In a heavy medium-sized saucepan combine the sugar and flour, stirring until thoroughly mixed. Add a pinch of salt and gradually whisk in the cream or milk. Stirring or whisking constantly, cook over moderate heat until as thick as medium white sauce.

2. Place the egg yolks in a small bowl and whisk them as you gradually pour in about half of the pastry cream. Whisk the egg yolk mixture back into the saucepan and place over low heat. Stirring constantly, cook a minute or two longer to thicken a little more. Remove from the heat and stir in the butter and vanilla. Half submerge the pan in a shallow bowl of cold water and stir to cool slightly.

3. Pour the freshly made pastry cream into the cooled pie shell and sift the confectioner’s sugar over the top to prevent a skin from forming. Cool to room temperature and then chill until set.

4. Pick over the blueberries and then rinse and drain them. Place 2 pints of berries on paper towels to dry. Place the remaining pint of berries in a heavy medium-sized saucepan over moderate heat. Crush the berries with a potato masher or a fork and bring to a boil. Boil, stirring frequently, for about 2 minutes, until juicy. Place a sieve over a bowl and force the berries through. You should have 1 cup of syrupy juice. If you have more, reserve some for another use and if you have less, add water to make one cup.

5. On a sheet of waxed paper combine the granulated sugar and cornstarch, mixing them together with your fingers. Place the blueberry juice in a medium-sized saucepan. With a fork or a whisk, gradually blend in the sugar-cornstarch mixture until smooth. Add the orange zest and cook over moderate heat, stirring constantly, until boiling and thick. Boil for a minute or two, until translucent. Remove from the heat.

6. Reserve one cup of the two pints of whole berries for garnish. Arrange half of the remaining berries over the chilled pastry cream in the shell. Drizzle with half of the hot syrup. Arrange the other half of the berries over the glaze and drizzle with the remaining hot glaze. Scatter the reserved one cup of berries over the top. Chill until set, about 3 hours. Serve cold.

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