Description
A classic blueberry pie made with fresh blueberries, sugar, and a flaky crust.
Ingredients
Scale
- 4 cups fresh blueberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package of pie crusts (or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently to combine and set aside for 15 minutes.
- Roll out half of the pie crust and fit it into a 9-inch pie plate. Pour the blueberry mixture into the crust and dot with butter.
- Roll out the second half of the pie crust and place it over the filling. Crimp the edges to seal and cut slits in the top crust for steam to escape.
- Brush the top crust with beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes or until the filling is bubbly and the crust is golden brown.
- Let the pie cool for at least 2 hours before serving.
Notes
- For best results, use fresh blueberries.
- You can substitute frozen blueberries, but increase the cornstarch to 3 tablespoons to account for extra moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 3
- Protein: 2
- Cholesterol: 40
Keywords: blueberry pie, homemade blueberry pie, classic blueberry pie, dessert recipes, fruit pie