Blueberry Pie
User Reviews
5
Blueberry Pie
Description
This Blueberry Pie uses two standard pie crusts—either homemade or from the store—to encase a filling made from fresh or thawed blueberries combined with cornstarch, sugar, salt, and lemon juice. The lemon juice adds brightness while the cornstarch thickens the fruit juices that release during baking, preventing a soggy bottom. An egg wash applied to the crust helps develop a golden shine and crisp texture.
The preparation includes chilling the dough to maintain firmness, rolling it out to fit the pie plate with some overhang to seal the top crust. Butter pieces dotted over the filling add richness during baking. The top crust can be a lattice or solid layer with slits cut for steam to escape, which helps the filling cook evenly and keeps the crust from becoming soggy.
This pie pairs well with whipped cream or ice cream and suits dessert occasions where a classic fruit pie is desired. If using frozen berries, thawing and draining is recommended to reduce excess moisture and preserve the filling's consistency. The egg wash and handling details help achieve an attractive, crisp crust.
Ingredients
- 2 pie crust 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, recipe
- 5 blueberries washed and picked over (just over 1.6 lbs, fresh; heaping cups
- 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!
Notes
- Thaw and drain frozen blueberries before using to reduce excess moisture in filling.
- Applying egg wash to the crust prevents sogginess and aids browning.
- If not making a lattice crust, cut slits in the top crust to allow steam to escape during baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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