Easy Blueberry Pie
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5.0
6 reviews
Excellent
Easy Blueberry Pie
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A delicious and easy to make blueberry pie that will WOW your friends and family!
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Ingredients
- 2 refrigerated pie crusts feel free to make your own crust!
- ¾ C granulated sugar
- ¼ C cornstarch
- The zest of one lemon
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- 6 Cups blueberries
- 1 Tbs butter cut into pea sized pieces, refrigerate till ready to use.
- 1 egg yolk
- 1 Tbs heavy cream
- 2 Tbs raw sugar
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Instructions
- Preheat the oven to 400 – and place a large cookie sheet on the lower rack of the oven to catch drips
- Prepare your pie plate with non stick cooking spray. Place one crust into your pie pan. Then set aside.
- Stir the sugar, cornstarch, lemon zest, cinnamon, nutmeg, cloves and salt into a large mixing bowl. Add the blueberries and gently toss until blueberries are coated. Turn blueberries out into the bottom layer of pie crust.
- Take top crust and make lattice by cutting into strips and weaving onto top of pie. Pinch edges together firmly to make fluted design.
- In a small bowl, beat the egg yoke and cream together – paint onto the top crust of the pie. Sprinkle top with the 2 Tbs of sugar. Place the tiny pieces of butter around the top of the pie.
- Place pie in the refrigerator for at least 5 mins.
- Place pie on the middle wrack of the oven and bake at 400 for 20 mins then decrease the temp to 350 for 35-45 mins.
Notes
- PRO TIP: The crust on this pie is made even more perfect by using an egg wash and then coat the whole top with about 4 Tbs raw sugar. This gives a lovely brown and crunchy top. Of course, this is 2 Tbs more than I recommend in the recipe, but I know there are some daring people out there.
- I recommend using refrigerated pie crust for the ease of making the pie, however, a homemade crust is so much better. Do that if you can!
- Taste the blueberries before you start making the pie, if they are not very sweet berries, increase the sugar by ¼ cup.
- Use fresh blueberries, if they are in season (late spring/ early summer on the east coast).
- Gently rinse your blueberries and allow them to dry completely before using.
- Use frozen blueberries if you can not find fresh.
- The lemon zest adds plenty of freshness and is important to the flavor balance, don't leave that part out.
- Serve with a fresh vanilla ice cream - oh man! So good! PRO TIP: The crust on this pie is made even more perfect by using an egg wash and then coat the whole top with about 4 Tbs raw sugar. This gives a lovely brown and crunchy top. Of course, this is 2 Tbs more than I recommend in the recipe, but I know there are some daring people out there.
Nutrition Information
Show Details
Serving
1eighth
Calories
384kcal
(19%)
Carbohydrates
62g
(21%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
30mg
(10%)
Sodium
226mg
(9%)
Potassium
126mg
(4%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
165IU
(3%)
Vitamin C
10.8mg
(12%)
Calcium
18mg
(2%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1eighth | |
| Calories | 384kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 226mg | 9% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 18mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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