Deliciously sweet and juicy with a buttery, flaky crust, nothing quite compares to a classic Homemade Blueberry Pie! It's the ultimate summer dessert with plump, fresh or frozen blueberries for an easy blueberry pie filling and my perfect pie crust that wins every time!
Servings: 8 servings
- 1 double pie crust recipe
- 6 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- 5 Tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 egg beaten for an egg wash
Preheat oven to 425 degrees 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 ½″ 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.
- Substitutions: If you don't have cornstarch, you can replace it with 6 tablespoons of flour to thicken the filling.
Recipe adapted from All Recipes.
- Crumble topping: If you don't want to use a lattice crust on top, blueberry pie is also delicious with a crumble topping. Just mix ¾ cup brown sugar, ½ cup flour, ½ cup oats, ¾ teaspoon cinnamon, and 6 tablespoons of butter together then sprinkle this over the top of the blueberry pie filling. Bake at 425 for 15 minutes, then at 375 for 30-35 minutes.
- Frozen blueberries: You will get the best and most consistent results using fresh blueberries, but frozen will work as well. Don't thaw the berries first and plan to bake the pie an extra 10 minutes longer to help give the berries more time to thicken up (you will want to use a crust guard to protect the crust from burning), but be aware that the filling will still likely be more liquid than with fresh blueberries. The other choice with frozen blueberries is to cook the filling in a pot first by combining all of the filling ingredients with about ½ cup water. Bring to a low boil or simmer over medium heat and cook while the blueberries release their juice. When the liquid starts to thicken from the cornstarch, you can let the filling cool, then use this in the pie, baking until the crust is done.
Calories: 361kcal | Carbohydrates: 61g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 259mg | Potassium: 138mg | Fiber: 4g | Sugar: 30g | Vitamin A: 91IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 2mg