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0 from 6 votes

Easy Blueberry Pie

A delicious and easy to make blueberry pie that will WOW your friends and family!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 384 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 – and place a large cookie sheet on the lower rack of the oven to catch drips
  2. Prepare your pie plate with non stick cooking spray. Place one crust into your pie pan. Then set aside.
  3. 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.
  4. Take top crust and make lattice by cutting into strips and weaving onto top of pie. Pinch edges together firmly to make fluted design.
  5. 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.
  6. Place pie in the refrigerator for at least 5 mins.
  7. 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

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

% 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.