Easy Homemade Blueberry Pie
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5.0
15 reviews
Excellent
Easy Homemade Blueberry Pie
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An easy blueberry pie made with a delicately sweet blueberry pie filling loaded with juicy blueberries and a hint of lemon baked inside a flaky golden pie crust!
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Ingredients
- 6 cups fresh blueberries
- 1 cup sugar
- ¼ cup cornstarch
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- ¼ teaspoon salt
- 1 large egg for egg wash
- 1 tablespoon coarse sugar ike turbinado or sanding sugar
- 2 pie crusts
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Instructions
- Preheat oven to 425 degrees
- Line a 9 inch pie plate with one pie crust and trim edges (either store bought or homemade crust), poke holes all around in the bottom with a fork and set aside.
- Place the blueberries, sugar, cornstarch, salt, zest, lemon juice in a large bowl and stir gently to combine well.
- Pour the blueberry filling onto the pie crust in the pie plate.
- Roll out the second crust onto a floured surface. Using a pastry cutter or pizza cutter, cut 1 inch wide strips of crust to form a to use to make a basket weave/lattice top crust.
- Place strips across the pie in one direction leaving space between each strip.
- Starting at the middle of the pie, begin weaving the other remaining strips of crust in the opposite direction over and under each strip that was lace first. (forming a lattice or basket weave design)
- Cut off any remaining long strips at the edges and crimp the strips to the bottom crust to form a seal.
- Beat the egg in a small bowl and brush the egg onto the entire crust with a with a basting brush.
- Top with turbinado or sanding sugar.
- Bake for 15 minutes at 425 degrees F.
- Then lower the temperature to 375 degrees F and continue baking for 30 more minutes.
- Check to make sure the crust isn’t getting too dark while it's baking. If it is getting too dark then place a piece of aluminum foil gently over top forming a slight tent to prevent burning.
- Let the pie cool for at least 2-3 hours. If the pie is cut too soon, the filling will be too runny and loose.
Notes
- Use frozen blueberries instead of fresh.
- Leave out the lemon zest if preferred.
- Instead of making a lattice top crust, just place the second crust over the pie and crimp the edges. Then slice 4 or 5 3-inch slits into the top of the 2nd crust starting at the center and cutting toward the outer edge.
Nutrition Information
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Serving
1slice
Calories
385kcal
(19%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
257mg
(11%)
Potassium
139mg
(4%)
Fiber
4g
(16%)
Sugar
38g
(76%)
Vitamin A
95IU
(2%)
Vitamin C
12mg
(13%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 385kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 257mg | 11% |
| Potassium | 139mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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