Description
This classic blueberry pie features a flaky crust and a sweet, juicy filling that’s bursting with fresh blueberries. Perfect for summer gatherings or any time you’re craving a delicious dessert!
Ingredients
Scale
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the blueberries, sugar, cornstarch, salt, and lemon juice. Stir gently to coat the blueberries with the mixture.
- Roll out one pie crust and fit it into a 9-inch pie plate. Pour the blueberry filling into the crust and dot with butter.
- Roll out the second pie crust and place it over the filling. Cut slits in the top crust to allow steam to escape. Crimp the edges to seal.
- In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust.
- Bake for 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C) and continue baking for another 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
- Remove from the oven and let cool for at least 2 hours before serving to allow the filling to set.
Notes
- For a richer flavor, add a teaspoon of vanilla extract to the blueberry filling.
- If using frozen blueberries, increase the cornstarch to 1/3 cup to help thicken the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 25
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 2
- Cholesterol: 30
Keywords: blueberry pie, homemade blueberry pie, classic blueberry pie, summer dessert, berry pie