Go Back
+ servings

Blueberry Pie Recipe With Clear Jel A

This is the best blueberry pie recipe since it uses Clear Jel. This is not like any household starch. Clear Jel is a special starch that produces a smooth consistency which is perfect for fruit pies.
Course Dessert
Cuisine American
Keyword Blueberries, Blueberry Pie, Desserts, Pies
Prep Time 2 hours
Cook Time 35 minutes
Refrigeration time 1 hour
Servings 8 servings
Calories 155kcal
Author Janine Waite


Pie Crust

  • 2 ½ cups Flour
  • ½ tsp salt
  • 20 tbsp cold unsalted butter cut into cubes
  • 4-8 tbsp cold water

Blueberry Pie Filling

  • 5 ¼ cup fresh blueberries wash and dried
  • 1 ¼ + 1 tbsp sugar
  • ½ cup minus 1 ½ tsp. Clear Gel
  • 1 ½ cup water
  • 5 ¼ tsp lemon juice


Pie Crust

  • In a food processor pulse together the flour and salt.
  • Add cold butter cubes. Pulse after each addition of butter.
  • Slowly add cold water a tablespoon at a time. Add water until dough becomes a ball, not too moist or too dry.
  • Place on a floured surface and divide it into two equal pieces. Place each amount on plastic wrap and flatten into two-disc rounds. Cover and refrigerate for at least an hour and as long as 2 days.
  • Take the dough out of the refrigerator and roll on a floured surface. Roll enough so that it will cover the pie pan. Place in a pie pan and allow for a bit of overhang on the rim.
  • Chill in the fridge for 30 minutes.
  • Now your pie is ready to bake. Place a few little fork marks on the bottom. Cover the crust with parchment paper and place ceramic pie weights on the pie crust.
  • Bake at 425 degrees for 15 minutes.
  • Take out of the oven and let the crust cool.

Blueberry Pie Filling

  • Preheat oven to 425 degrees.
  • Wash and drain blueberries.
  • Combine sugar and Clear Jel in a large pot. Stir dry mixture.
  • Add water and if desired add food coloring.
  • Cook on medium-high heat until the mixture thickens and begins to boil a bit. Don't worry if you see clumps, it will all be smooth and lump-free.
  • Stir well while the sugar is thickening. Continuous stirring prevents burning.
  • Add the lemon juice at this time and boil for 1 minute stirring the whole time. After a minute the filling is thick and gooey.
  • Fold in berries gently.
  • Fill baked pie crust with the blueberry filling.
  • Roll out your second dough and place it on top of your blueberry filling. Place a few air vents in the top crust.
  • Sprinkle sugar on top if desired.
  • Place tinfoil on the edges of the crust to avoid burning. The last 15 minutes remove the tinfoil.
  • Bake for 35 minutes until the crust is golden.


Calories: 155kcal | Carbohydrates: 33.41g | Protein: 4.05g | Fat: 0.39g | Saturated Fat: 0.06g | Sodium: 148.53mg | Potassium: 41.8mg | Fiber: 1.05g | Sugar: 3.56g | Vitamin C: 1.27mg | Calcium: 7.27mg | Iron: 1.81mg