Blueberry Pie
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5.0
27 reviews
Excellent
Blueberry Pie
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My classic blueberry pie is made completely from scratch with fresh or frozen berries and just a few pantry staples. I'm also including detailed instructions for making a lattice crust (it's easy!).Recipe includes a how-to video!
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Ingredients
- 2 Pie Crust Recipe you will need two standard sized pie crusts, you can use store-bought or click the link to make my easy pie crust, the recipe will need to be doubled.
- 5 heaping cups fresh blueberries¹ washed and picked over (just over 1.6 lbs)
- 3 Tablespoons cornstarch
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ Tablespoons lemon juice
- 1 egg
- 2 teaspoons water
- 1 ½ Tablespoons butter cut into small pieces
- granulated sugar for sprinkling
Instructions
- First make your pie crust according to recipe instructions (in link in Ingredients). Allow to chill as instructed (skip this step if using store-bought pie crust).
- Preheat oven to 375F (190C).
- While pie dough is chilling, combine blueberries, cornstarch, sugar, salt, and lemon juice in a large bowl. Stir well until ingredients are well-combined, then set aside until your pie dough is finished chilling.
- Once dough has chilled, place one pie crust on a clean, floured surface and roll out into a 12” circle and place into a 9” pie plate (there should be some dough left hanging over the sides of the pie plate, this is good, don’t trim it, you’ll need it later).
- Whisk together your egg and 2 teaspoons of water to make an egg wash. Use a pastry brush to gently brush the pie crust². Set egg wash aside, you’ll need it again a bit later on.
- Give your berries one more stir and then pour evenly into pie dish. Dot the top of the berry layer with your butter pieces.
- Roll out your second pie crust to a 12” circle. To make a lattice-designed topping³, use a knife, pizza cutter, or pastry wheel (see link above recipe for the one I used) and cut 1” strips out of the pie dough.
- Follow the photo instructions in the post above to make a lattice pattern by evenly spacing 5 pie strips horizontally and weaving vertical strips through pie dough (see photo in post or see the video below the recipe for visual).
- Trim excess pie dough from the strips and then take the excess pie dough (hanging over the pie plate from the first crust you placed) and fold that over the edge of the strips (again, see photo or video for visual guidance).
- Brush lattice topping with egg wash. Generously sprinkle with granulated sugar, if desired.
- Transer to center rack of 375F (190C) oven and bake for 50 minutes or until crust is golden brown and center of pie is bubbling.
- Allow to cool before slicing and enjoying! If desired, top with vanilla ice cream or homemade whipped cream!
Equipments used:
Notes
- ¹You may use frozen berries, but I recommend thawing and draining them before using.
- ²This helps to prevent a soggy bottom pie crust.
- ³If you don't want to do the lattice topping, no problem! Simply cover your blueberries with a top layer of crust and cut a few slits in the top to allow the pie to vent while baking..
Nutrition Information
Show Details
Serving
1slice (includes crust, nutritional info for crust taken from my easy pie crust recipe)
Calories
477kcal
(24%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
69mg
(23%)
Sodium
260mg
(11%)
Potassium
123mg
(4%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
700IU
(14%)
Vitamin C
19.8mg
(22%)
Calcium
20mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1slice (includes crust, nutritional info for crust taken from my easy pie crust recipe) | |
| Calories | 477kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 260mg | 11% |
| Potassium | 123mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
27 reviews
Excellent
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