Homemade Blueberry Pie
User Reviews
4.9
Homemade Blueberry Pie
Description
This blueberry pie recipe begins by combining fresh blueberries with sugar, cornstarch, lemon zest and juice, cinnamon, and a pinch of salt, which thickens and flavors the filling. A double pie crust lines the baking dish, with the filling spread evenly inside. The top crust is either laid on solid with slits cut for venting or arranged as a woven lattice to showcase the filling.
The crust is brushed with milk and sprinkled with sugar before baking to encourage browning and a light sweet crunch. Baking the pie on a rimmed baking sheet prevents drips from burning in the oven. The pie bakes at 400°F until the filling bubbles and the crust turns golden brown, approximately 45 to 55 minutes. Cooling the pie for several hours before serving allows the filling to set for cleaner slices and enhanced flavor melding.
The finished pie offers a balance of sweet-tart blueberry filling with a thick but tender texture. The crust adds a flaky, slightly buttery contrast. This dessert fits well at any meal or special occasion and can be stored covered at room temperature for two days or refrigerated for up to four days. Adjustments are recommended when using frozen blueberries, including additional cornstarch and longer baking time.
Ingredients
- 1 recipe pie crust double
- ¾ cup granulated sugar
- 5 tablespoons cornstarch
- 1 lemon zested & juiced
- ½ teaspoon cinnamon
- pinch salt
- 5 cups blueberries fresh
- 2 tablespoons milk or butter
- sugar for sprinkling, coarse
Instructions
- Preheat oven to 400°F. Adjust a rack to the bottom of the oven.
- In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.
- Roll half of the pie dough on a lightly floured surface into a 12-inch circle. Line a 9-inch pie pan with the crust. Fill the crust with the blueberry mixture.
- Top the pie with the remaining crust and cut 4 to 5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1-inch strips and weaving them over the pie. Brush the crust with milk and sprinkle with a little bit of sugar if desired.
- Place the pie on a rimmed baking sheet to catch any drippings. Bake pie on the lowest shelf in the oven for about 45 to 55 minutes or until the filling is bubbly and the crust is golden brown.
- Cool for at least 2 hours before serving.
Notes
- If the crust edges brown too quickly, cover them with foil or a pie shield to prevent burning.
- When using frozen blueberries, add an extra tablespoon of cornstarch and extend baking time by 15-20 minutes to ensure the filling thickens properly.
- Leftover pie can be stored at room temperature for up to 2 days or refrigerated up to 4 days, covered loosely with foil or plastic wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344 | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Sodium | 177mg | 7% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 22mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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