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Blueberry Pie
This Blueberry Pie features a buttery, flaky crust filled with sweet, juicy blueberries and a hint of lemon. It’s a classic dessert that’s easy to make and perfect for any occasion. Enjoy a slice with a scoop of vanilla ice cream!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Cooling Time
2 hrs
Total Time
3 hrs 40 mins
Servings: 8
Calories: 284 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 pie crust both top and bottom
- 6 cups fresh blueberries
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoon butter cut into small pieces
- 1 egg beaten (for egg wash)
Instructions
- In a large bowl, combine the blueberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, salt, and ground cinnamon. Gently mix until the blueberries are evenly coated.
- Preheat your oven to 425°F (200°C). Roll out one portion of your pie crust and fit it into a 9-inch pie dish. Pour the blueberry filling into the crust, spreading it out evenly. Dot the filling with small pieces of butter.
- Roll out the second portion of your pie crust and place it over the filling. Trim any excess dough, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg. Place the pie on a baking sheet to catch any drips and bake for 25 minutes 425°F (200°C), then reduce the heat to 375℉ and bake for another 45-55 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the pie gets too brown, wrap them with aluminum foil to avoid them getting burnt.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Cup of Yum
Notes
- Use fresh or frozen blueberries; thaw and drain frozen berries to prevent excess moisture.
- For a decorative touch, create a lattice top with the pie crust.
- Allow the pie to cool completely before slicing to help the filling set.
- If the edges brown too quickly, cover them with aluminum foil while baking.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Information
Serving
1serving
Calories
284kcal
(14%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
28mg
(9%)
Sodium
171mg
(7%)
Potassium
127mg
(4%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
178IU
(4%)
Vitamin C
12mg
(13%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284
% Daily Value*
| Serving | 1serving | |
| Calories | 284kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 171mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.