Blueberry Pie
User Reviews
4.9
219 reviews
Excellent
Blueberry Pie
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This homemade Blueberry Pie is easy to make and is loaded with sweet and juicy berry flavors. Great for summer picnics or group get-togethers!
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Ingredients
- 1 recipe homemade pie crust (or 2 store-bought)
- 6 cups fresh blueberries (900g)
- 1 tablespoon lemon zest (optional)
- 3 tablespoons fresh lemon juice
- ⅔ cup granulated sugar (133g)
- 5 tablespoons cornstarch (30g)
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- 2 tablespoons butter diced
- 1 large egg beaten with 2 teaspoons water for egg wash
Instructions
- Preheat the oven to 425°F.
- On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place in a 9-inch pie pan, and let the excess pie dough hang over the edge.
- In a large mixing bowl, combine the blueberries, lemon zest, and lemon juice, tossing to combine. Add the sugar, cornstarch, cinnamon, and salt and stir until the berries are well coated in sugar. Pour the filling into the pie crust and pat it out into an even layer. Dot the butter all over the top of the filling.
- Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10 to 12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice pattern by weaving the strips over and under each other. Trim the excess dough (top and bottom crust), so there is about 1-inch of overhang from the edge of the pie dish. Tuck all of the excess under and crimp the edge.
- Lightly brush the pie crust with egg wash, and if desired, sprinkle with more sugar. Place the pie on a rimmed baking sheet.
- Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, or until the crust is a deep golden brown and filling is bubbling around the edges. Tent the pie with foil or the edges with a pie shield if the crust starts to brown too quickly. Let the pie cool completely before slicing, about 4 hours.
Notes
- Reduce the oven temperature and cooking time for store-bought crusts. The premade crusts can cook quicker than the filling at a higher temperature resulting in an overcooked crust and undercooked filling. I recommend baking prepared pie crusts at 375ºF for about 50 minutes, keeping the same temperature throughout.
- Shield the pie crust while baking. If the pie crust starts to brown too quickly while cooking in the oven, use a pie shield or tent a piece of aluminum foil over the edges of the crust. This will prevent it from burning and help it cook at the same rate as the filling.
- Use other citrus zest: Swap out the lemon zest for orange zest or lime zest and vary up the flavor of the filling!
- Make the pie gluten-free: Use a gluten-free baking flour for a homemade pie crust, or purchase refrigerated gluten-free pie dough sheets to use in this recipe. The filling is naturally gluten-free since cornstarch is used as the thickening agent.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Sodium
212mg
(9%)
Potassium
144mg
(4%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
183IU
(4%)
Vitamin C
14mg
(16%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 212mg | 9% |
| Potassium | 144mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
219 reviews
Excellent
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