Description
A classic homemade blueberry pie filled with sweet, juicy blueberries and a buttery, flaky crust. Perfect for summer gatherings or a comforting dessert any time of year.
Ingredients
Units
Scale
- 5 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). If using frozen blueberries, do not thaw.
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Gently toss to coat.
- Roll out half of the pie dough and fit it into a 9-inch pie dish.
- Pour blueberry mixture into the crust and dot with pieces of butter.
- Roll out remaining dough and place over the filling. Trim excess dough and crimp edges to seal. Cut slits in the top for steam to escape or make a lattice top.
- Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F, then reduce oven temperature to 350°F (175°C) and bake for another 35–40 minutes, until the crust is golden and filling is bubbly.
- Cool completely before slicing to allow filling to set.
Notes
- For a thicker filling, let the pie cool completely before slicing.
- Place a baking sheet under the pie to catch any drips.
- Use a lattice crust for a beautiful presentation.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg