Description
This classic Blueberry Pie is bursting with fresh or frozen blueberries mixed with a hint of lemon and warm cinnamon, all wrapped in a flaky, buttery double crust. Perfectly baked to a golden brown, it offers a delicious balance of sweet and tart flavors, ideal as a summer dessert or anytime treat.
Ingredients
Scale
For the filling:
- 5 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- â…› teaspoon salt
For the crust:
- 1 package (14 oz) refrigerated pie crusts (or homemade double crust)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s fully heated before baking the pie.
- Prepare the filling: In a large bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Stir gently until all berries are evenly coated, then let the mixture sit to allow flavors to meld.
- Roll out the crust: Place one pie crust into a 9-inch pie pan, pressing it gently into the bottom and sides to fit snugly.
- Fill the crust: Pour the prepared blueberry filling evenly into the crust-lined pie pan.
- Add the top crust: Cover the filling with the second crust, either whole with slits for venting or cut into strips to create a lattice pattern. Seal and crimp the edges, trimming any excess dough for a neat finish.
- Apply egg wash and sugar: Brush the top crust with beaten egg and sprinkle with coarse sugar for a glossy, sweet finish.
- Prepare for baking: Place the pie on a baking sheet to catch any drips during baking.
- Bake the pie: Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the crust is golden and the filling bubbles.
- Cool the pie: Let the pie cool for at least 3 hours before slicing to allow the filling to set properly.
Notes
- If using frozen blueberries, do not thaw before use; instead, increase cornstarch to â…“ cup to compensate for excess moisture.
- Serve warm or at room temperature with whipped cream or vanilla ice cream for a classic dessert experience.
