Alaskan Blueberry Pie
Indulge in the sweet, tangy flavors of an authentic Alaskan Blueberry Pie, a timeless dessert that celebrates the bounty of wild blueberries. This rustic pie features a luscious filling of fresh or frozen Alaskan blueberries, perfectly balanced with a hint of fresh lemon juice, warm cinnamon, and a touch of butter for richness. Encased in a flaky, golden pie crust, this recipe allows you to showcase your creativity with decorative lattice or patterned designs. Finished with a glossy egg wash and baked to bubbling perfection, this homemade pie is ideal for summer gatherings or any occasion that calls for a slice of comfort. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible treat. Perfect for berry season or any time you crave an adventure-packed bite of the Last Frontier!
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Recipe Information
Ingredients
- 4 cups Fresh or frozen Alaskan blueberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter
- 2 rounds Pie crust dough (homemade or store-bought)
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir until the berries are evenly coated and the mixture is well-combined.
Roll out one round of pie crust dough and place it into a 9-inch pie pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
Pour the blueberry filling into the prepared pie crust. Dot the top of the filling with small pieces of the unsalted butter.
Roll out the second round of pie crust dough and place it over the filling. You can either keep it as a full crust, cut it into strips to create a lattice design, or use decorative cutters for a patterned design.
Trim and seal the edges of the top and bottom crusts together, then crimp the edges for a decorative finish. If using a full crust, cut a few slits into the top to let steam escape while baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust to give it a golden, glossy finish.
Place the pie on a baking sheet to catch any spills, then bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve the pie at room temperature or slightly warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 29.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
