Blueberry Pie
User Reviews
4.9
Blueberry Pie
Description
This Blueberry Pie is made by lining a 9-inch pie pan with rolled pie dough, filled with a mixture of 6 cups fresh blueberries, lemon zest and juice, sugar, cornstarch for thickening, cinnamon, and salt. The filling offers bright, sweet, and gently spiced notes. Butter is dotted atop to add richness as it melts during baking.
A lattice crust woven from strips of pie dough covers the berry mixture, trimmed and crimped to seal the edges. An egg wash brushed on the crust encourages an even, golden brown surface. The pie is baked at a high temperature to cook the filling evenly and develop a crisp crust.
Adjust baking temperature and time when using store-bought pie crusts to avoid over-baking the crust before the filling cooks thoroughly. Protect the crust edges with foil or a pie shield to prevent burning. Variations include substituting other citrus zests to modify flavor or using gluten-free dough for dietary needs.
Ingredients
- 1 pie crust or 2 store-bought, homemade, recipe
- 6 cups blueberries 900g, fresh
- 1 tablespoon lemon optional, zest
- 3 tablespoons lemon juice fresh
- ⅔ cup granulated sugar (133g)
- 5 tablespoons cornstarch (30g)
- ½ teaspoon ground cinnamon (optional)
- Pinch salt
- 2 tablespoons butter diced
- 1 large egg for egg wash, beaten with 2 teaspoons water
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
- When using store-bought pie crusts, lower oven temperature to 375°F and bake for about 50 minutes to avoid an overcooked crust and undercooked filling.
- Protect the crust edges by covering with a pie shield or aluminum foil if browning too quickly during baking.
- For flavor variation, substitute lemon zest with orange or lime zest in the filling.
- To make the pie gluten-free, use a gluten-free baking flour for homemade crust or purchase refrigerated gluten-free pie dough sheets; the filling is naturally gluten-free because of cornstarch thickening.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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