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Blueberry Pie

Blueberry Pie

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Indulge in the delightful taste of homemade Blueberry Pie, a quintessential dessert perfect for any gathering. This pie features a luscious filling made from ripe blueberries, enhanced by a hint of lemon juice that balances sweetness with tartness. Nestled within a flaky, golden crust, this dessert not only pleases the palate but also makes for an impressive centerpiece at summer picnics or holiday celebrations. It’s easy enough for novice bakers to master while allowing room for creativity through customizable sweetness levels and added spices. With its stunning lattice design and vibrant colors, this Blueberry Pie is sure to be the star of your dessert table.

Ingredients

Scale
  • 1 recipe homemade pie crust (or 2 store-bought)
  • 6 cups fresh blueberries (900g)
  • 1 tablespoon lemon zest (optional)
  • 3 tablespoons fresh lemon juice
  • ⅔ cup granulated sugar (133g)
  • 5 tablespoons cornstarch (30g)
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 2 tablespoons butter (diced)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Roll one disk of pie dough into a 13-inch circle and place it in a 9-inch pie pan.
  3. In a mixing bowl, combine blueberries, optional lemon zest, and lemon juice. Toss gently.
  4. Add granulated sugar, cornstarch, optional cinnamon, and a pinch of salt. Stir until berries are coated.
  5. Pour the blueberry filling into the prepared crust, spreading it into an even layer. Dot with diced butter.
  6. Roll out the second pie crust into a 12-inch circle and cut into strips (10 to 12 strips).
  7. Arrange strips on top in a lattice pattern by weaving them over each other.
  8. Trim excess dough and crimp edges.
  9. Brush the top crust with egg wash and sprinkle more sugar if desired.
  10. Place on a rimmed baking sheet and bake for 20 minutes.
  11. Reduce temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes until golden brown and bubbly.
  12. Let the pie cool completely before slicing, about 4 hours.

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