Description
A nostalgic yet modern twist on the traditional blueberry pie featuring a flaky crust, sweet-tart filling, and adaptable ingredients for year-round enjoyment.
Ingredients
5 cups fresh or frozen blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp cinnamon
Pinch of salt
1 tbsp unsalted butter, cut into pieces
1 egg
1 tbsp milk
1 double 9-inch pie crust or package of pre-made pie dough
Instructions
Preheat oven to 375°F.
In a large bowl, toss blueberries with sugar, cornstarch, lemon juice and zest, cinnamon, and salt.
Roll out one pie crust into a 9-inch dish; pour in berry filling and dot with butter.
Top with second crust, seal edges, and cut slits or create a lattice if desired.
Whisk egg and milk for the wash and brush over the crust.
Bake for 50-55 minutes or until golden and bubbling.
Cool at room temperature for at least 2 hours before serving.
Notes
Substitute cornstarch with tapioca or arrowroot if needed.
Frozen berries work well but add extra thickener.
Let pie cool completely to avoid runny filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 325
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry pie, homemade pie recipe, easy fruit desserts