Easy Blueberry Pie (Step By Step Guide!)
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4.8
15 reviews
Excellent
Easy Blueberry Pie (Step By Step Guide!)
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This easy blueberry pie recipe is packed with fresh (or frozen!) blueberries and comes out perfectly flaky, golden, and jammy every. single. time. With our step-by-step photos, this sweet summer treat is practically foolproof!
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Ingredients
Crust
- 2 ½ cups all-purpose flour 300 g
- ½ tsp salt 227 g
- 1 cup unsalted butter chilled, 227 g
- 6 to 8 Tbsp ice water 90 to 120 mL
- 1 large egg whisked
Filling
- 6 cups fresh blueberries 600 g
- ¼ cup cornstarch* 30 g
- ¼ cup sugar 50 g
- 1 tsp lemon zest
- ½ tsp cinnamon
- ¼ tsp salt
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Instructions
- Make Dough: Combine flour and salt. Cut the butter into the flour with a pastry cutter or two forks until it reaches a crumbly texture. Slowly drizzle in water while mixing until the dough can be formed into a loose ball. Divide into two equal balls, pat into disk shapes, wrap in plastic wrap, and set in the fridge to firm up for at least an hour.
- Filling: Mix the blueberries, cornstarch, sugar, lemon zest, cinnamon, and salt.
- Bottom Crust: Preheat the oven to 400℉. Remove one of the pie crust disks from the fridge and roll it into a large circle (at least 1 inch larger than your pie pan, I recommend a 9-inch pie pan). Transfer the crust to the pie pan, leaving ½-inch overhang on all sides.
- Fill It: Spoon blueberry filling into the crust, gently evening out the top.
- Top Crust: Remove the other pie crust from the fridge and roll it into an equally large circle. Cut the dough into 1-inch wide strips. Lay a row of dough strips going in one direction (horizontal). Fold half of the strips back over themselves, then lay a strip going the other direction (vertical). Lay the horizontal strips over the vertical, then fold the other half of the horizontal strips to repeat, weaving the dough strips to form a lattice pie topping.
- Bake: Brush the dough with a whisked egg, optionally sprinkling with a bit of sugar. Set the pie in the oven, with a baking sheet below it to catch drips. Bake for 20 minutes at 400°F, then reduce the temperature to 350°F and continue baking for 35 minutes, or until filling is bubbling at the edges. Cover the edges with aluminum foil if you notice the crust beginning to brown too much.
- Serve: Allow the pie to cool before serving so the blueberry filling thickens.
Notes
- *Can sub 1/2 cup tapioca starch.
- Store in the fridge for 5 days, loosely covered.
- To freeze, slice the pie into portions and store them in freezer-safe containers. When ready to eat again, pop one in the oven to warm it up.
Nutrition Information
Show Details
Serving
1serving
Calories
304kcal
(15%)
Carbohydrates
37.1g
(12%)
Protein
3.9g
(8%)
Fat
16.3g
(25%)
Saturated Fat
9.9g
(50%)
Cholesterol
56mg
(19%)
Sodium
263mg
(11%)
Potassium
94mg
(3%)
Fiber
2.5g
(10%)
Sugar
11.5g
(23%)
Calcium
10mg
(1%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 304kcal | 15% |
| Carbohydrates | 37.1g | 12% |
| Protein | 3.9g | 8% |
| Fat | 16.3g | 25% |
| Saturated Fat | 9.9g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 263mg | 11% |
| Potassium | 94mg | 2% |
| Fiber | 2.5g | 10% |
| Sugar | 11.5g | 23% |
| Calcium | 10mg | 1% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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