Blueberry Pie Recipe
User Reviews
4.9
Blueberry Pie Recipe
Description
The Blueberry Pie Recipe uses a two-crust homemade pie dough that is chilled before rolling out. The filling is made by tossing fresh, rinsed blueberries with lemon zest, lemon juice, sugar, flour, and cinnamon, which adds a warm spice background. The pie pan is lined with the bottom crust, the filling mounded slightly in the center, keeping edges clean of juice to prevent sogginess. A lattice top crust is constructed by weaving ten strips of dough, cut from the second crust rolled out and sliced into strips. This classic lattice allows steam to escape while showing the vibrant blueberry filling.
Once baked, the pie will have a mix of tender, juicy filling and a golden, slightly crisp crust. The lemon balances the sweetness, and cinnamon adds subtle warmth. This pie is great served as dessert for gatherings or as a seasonal treat.
Making the crust ahead and chilling it helps with rolling and shaping. The lattice design requires some patience but creates an appealing presentation. The pie’s edges can be trimmed and crimped to seal. The filling uses flour rather than cornstarch to thicken the blueberry juices. This pie is best enjoyed slightly warm or at room temperature.
Ingredients
- 1 recipe for pie crust yields 2 crusts
- 6 cups blueberries 2 lbs or 32 oz, rinsed and well drained
- 1 tsp lemon from 1 lemon, zest
- 2 Tbsp lemon juice freshly squeezed
- 4 1/2 Tbsp all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 egg + 1 Tbsp water, for egg wash
Instructions
- Pre-make your pie crust and let it refrigerate for 1 hour in the refrigerator before using. Roll the first disk into a 13" circle and transfer it to a 9" wide, deep pie pan.
- Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
- In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
- Using the 10 strips of dough, create a lattice crust over the top: Place 5 strips of dough evenly over the pie, with the longer strips in the center. Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips. Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the woven lattice is finished. Pinch the edges to seal then crimp for a fluted pattern.
- Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until the crust is golden and blueberry juice is bubbling at the edges.
Notes
- The nutrition facts provided do not include the crust; see the separate pie crust recipe for those details.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices of pie
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbs | 32g | |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 9mg | 0% |
| Potassium | 103mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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