Easy Homemade Blueberry Pie
User Reviews
5
Easy Homemade Blueberry Pie
Description
This blueberry pie recipe includes a tender pie crust base filled with a mixture of fresh blueberries, sugar, cornstarch for thickening, salt, and lemon components for added brightness and flavor depth. The filling ingredients are gently mixed to preserve the shape and juice of the berries without crushing them.
The lattice-style crust is woven over the filled pie, creating a textured golden top that allows steam to escape during baking. An egg wash brightens and seals the crust edges while coarse sugar sprinkled on top adds subtle crunch and sparkle after baking.
The pie suits serving fresh to capture the juicy filling and flaky crust. It offers a mix of sweet and tart that pairs well with whipped cream or vanilla ice cream. The recipe also allows using frozen berries or full-top crust variations for simpler preparation.
Ingredients
- 6 cups blueberries fresh
- 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 sugar ike turbinado or sanding sugar, coarse
- 2 pie crust
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
- Frozen blueberries can replace fresh with good results and convenience.
- Omit lemon zest if you prefer a less tangy filling.
- Instead of lattice, use the second crust whole with 4-5 slits cut for venting before baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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