Homemade Blueberry Pie Recipe
User Reviews
4.8
Homemade Blueberry Pie Recipe
Description
This recipe starts by preparing a double pie crust, lining a 9-inch pie plate with the bottom crust. Blueberries are tossed with granulated sugar, cornstarch for thickening, salt, cinnamon, lemon zest, and lemon juice to brighten the flavor. The mixture is poured into the crust.
The top crust is rolled out and cut into strips to form a lattice, which is carefully woven and crimped along the edges. An egg wash is brushed on for a shiny, browned finish. Baking occurs initially at a high temperature of 425°F to set the crust, then reduced to 375°F, allowing the filling to thicken and the crust to bake fully.
Using fresh blueberries yields the best texture, but frozen berries can be used if not thawed first, extending bake time and possibly adding a slightly looser filling. An alternative is to cook the filling on the stove until thick before baking. Crumble topping can replace lattice crust for a different finish.
The pie serves as a classic dessert and pairs well with whipped cream or ice cream.
Ingredients
- 1 pie crust double
- 6 cups blueberries fresh or frozen
- 3/4 cup granulated sugar
- 5 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 egg beaten for an egg wash
Instructions
- Preheat oven to 425°F. Make the pie dough and divide it in half. Roll out the bottom crust and use it to line the a 9-inch pie plate. Set aside.
- Combine all of the filling ingredients in a large bowl, tossing to coat the blueberries evenly in the sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Pour into the prepared pie crust.
- Roll out the remaining pie dough in a large circle, then use a pizza cutter to cut out 1/2″ to 1″ strips of dough. Lay half of the strips horizontally across the top of the blueberry pie filling. See post for visual images of how to do this. Fold back every other strip and lay another strip perpendicularly across the top of the other strips of dough. Replace the horizontal strips and fold back the alternate strips. Lay another strip perpendicularly. Repeat this process until a lattice pie crust has been formed.
- Trim and crimp the edges of the pie crust, then gently brush an egg wash made of the beaten egg over the crust so that it will turn out beautifully golden when baked. You may even want to sprinkle the top crust with sugar for a sparkly, crunchy finish! Place on a baking sheet to catch any juice that might drip over the edge while the pie is baking.
- Brush with egg wash. Bake for 15 minutes, then decrease the oven temperature to 375 and continue to bake for 40-50 minutes until crust is golden brown and the filling is bubbly. Use a crust guard to protect the edges.
- Cool for at least 2 hours before slicing and serving so the filling can set up.
Notes
- If cornstarch is unavailable, use 6 tablespoons of flour as a thickener for the filling.
- A crumble topping can replace the lattice crust by combining brown sugar, flour, oats, cinnamon, and butter and baking in stages to achieve a crisp topping.
- Frozen blueberries can be baked directly without thawing, with longer bake times and possible filling softness; pre-cooking the filling on the stove can improve texture.
- Use a pie crust shield or foil to prevent over-browning of the edges during extended baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 259mg | 11% |
| Potassium | 138mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 91IU | 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
4.8
You'll Also Love
