By Vida Gustafson

Contributing Writer

Every summer I pack up the family and head to Oregon to visit with my parents. We spend hours swimming, hiking, fishing and, of course, blueberry picking.

This vintage recipe, also from Oregon, is my absolute favorite to make with fresh berries. It’s a cool box pie that is big on pure blueberry flavor and a huge hit at any gathering.


3/4 C sugar

1/4 tsp salt

3 C blueberries (plus 1/4 C more for decorating)

2 1/2 tbsp cornstarch

1/2 C water

2 tbsp butter

1 1/2 tbsp lemon juice

1 C whipping cream

2 tbsp powdered sugar

1/2 tsp vanilla

1 pre-made pie crust (cookie crumb or traditional)


Combine the sugar, cornstarch and salt in a small saucepan (this will ensure you have no lumps when you add the liquids), add the water, lemon and 1 cup of blueberries.

Bring to a low boil over medium heat and continue stirring until very thick. Take the pan off the heat and whisk in the butter. Fold in the remaining 2 cups of blueberries.

Pour this blueberry mixture into the already baked pie crust and cool for at least one hour in the refrigerator.

Whip the cream, vanilla and powdered sugar to stiff peaks and spread over the cooled pie filling, then decorate the top of the pie with any additional berries. Allow the pie to set for an additional 2 hours in the fridge.