Description

This classic Blueberry Pie features a flaky, buttery crust filled with juicy, sweet-tart blueberries. Perfect for summer gatherings or holiday desserts.

Ingredients

Units Scale

5 cups fresh or frozen blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp salt
2 tbsp unsalted butter, cut into small pieces
1 package (2 crusts) refrigerated pie crusts or homemade pie dough
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional, for topping)

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Instructions

Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch drips.
In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Toss until the berries are evenly coated.
Line a 9-inch pie pan with one of the crusts. Pour the blueberry mixture into the crust and dot with butter pieces.
Top with the second crust, either as a full cover with slits or in a lattice pattern. Seal and crimp the edges.
Brush the top crust with beaten egg and sprinkle with coarse sugar if using.
Bake for 45–50 minutes, or until the filling is bubbly and the crust is golden brown. Cover the edges with foil if they brown too quickly.
Let the pie cool for at least 3 hours before slicing to allow the filling to set.

Notes

If using frozen blueberries, do not thaw before mixing to avoid excess moisture.
Allow the pie to cool completely before cutting for clean slices.
Serve with whipped cream or vanilla ice cream for extra indulgence.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 24g
Sodium: 180mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg