Description
This pie is a love letter to summer—plump, juicy blueberries wrapped in a golden, flaky crust. Inspired by berry-picking birthdays and my grandma’s pie wisdom (“add a few more for luck”), it’s the kind of dessert that turns any meal into a memory. Whether you’re a first-time baker or seasoned crust crusader, this blueberry pie is pure, nostalgic magic.
Ingredients
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5 cups fresh or thawed blueberries
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¾ cup granulated sugar (adjust to taste)
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¼ cup cornstarch (or tapioca flour)
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1 tbsp lemon juice
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Zest of 1 lemon
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2 tbsp butter, cut into small cubes
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1 double pie crust (homemade or store-bought)
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1 egg + 1 tsp water (for egg wash)
Instructions
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Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any berry overflow.
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Mix filling: In a large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and zest. Let sit for 10 minutes.
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Prepare bottom crust: Roll and press into a 9-inch pie plate. Prick the bottom with a fork to prevent bubbling.
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Fill & top: Spoon the berry mixture into the crust. Dot with butter. Top with a lattice or full crust, sealing the edges.
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Brush with egg wash, then bake for 45–55 minutes, until crust is golden and filling is bubbly.
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Cool completely (at least 4 hours) to allow filling to set.
Notes
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Frozen berries? Thaw and pat dry to avoid excess moisture.
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Runny filling? Try 1 tbsp extra cornstarch next time or let cool longer.
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For a crunchier twist, sprinkle the top with raw sugar before baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350 Per Slice
- Fat: 16g
- Carbohydrates: 50g
- Protein: 3g