Blueberry Pie
Brown, buttery pie crust meets juicy sweet blueberries in my best ever Blueberry Pie! Making a homemade blueberry pie is easier than you might think. Follow my recipe for a pie that has a perfectly juicy but set filling and a delicious flaky crust!
Servings: 8 servings
Ingredients
- 2 Easy Homemade Pie Crusts
- 3-4 cups fresh blueberries
- ¼ cup sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- 1 egg lightly beaten
- turbinado sugar optional
Instructions
- Preheat the oven to 375 and line a pie dish with one of the pie crusts and place in the freezer for a few minutes while you prepare the filling.
- Toss the blueberries together with the sugar, cornstarch and lemon juice.
- Pour the blueberry mixture into the prepared pie crust. Brush the edges with the egg wash and lay the second pie crust over the top either in just one sheet, or in a lattice pattern.
- Use your thumbs and forefinger to crimp the edges of the pastry and brush the pie with the remaining egg wash before sprinkling with turbinado sugar, if using. If you've topped the pie with a single sheet, make two small holes in the middle of the pie to allow steam to escape.
- Bake for 45-50 minutes until the pastry is golden. Allow to rest for at least 1 hour before serving!
Video
Notes
- Serve leftover slices of pie at room temperature.
Nutrition
Calories: 270kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 96mg | Fiber: 2g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg
