Banana Blueberry Pie
Delight your taste buds with this Banana Blueberry Pie, a luscious fusion of ripe bananas and juicy blueberries wrapped in a flaky, golden crust. Perfectly sweetened with a hint of cinnamon and a touch of tangy lemon juice, this pie strikes a harmonious balance of flavors. The layers of creamy banana slices and vibrant blueberry filling create a beautiful texture contrast, while buttery richness elevates every bite. Topped with a glossy, golden crust, thanks to a delicate egg wash, this pie is as visually stunning as it is delicious. Whether served on its own or paired with a scoop of vanilla ice cream, this dessert is sure to be the showstopper at your next gathering. With just 20 minutes of prep time, you’ll have a baking masterpiece ready to impress and satisfy!
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Recipe Information
Ingredients
- 2 cups Blueberries
- 2 large Bananas
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Butter
- 2 sheets Prepared pie crust
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C).
Roll out one sheet of prepared pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside.
In a large mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and ground cinnamon. Gently toss until the blueberries are evenly coated.
Slice the bananas into thin rounds and layer them evenly over the bottom of the prepared pie crust.
Pour the blueberry mixture over the banana layer, spreading it out evenly.
Dot the filling with small pieces of butter to enhance the flavor and create a silky texture.
Roll out the second sheet of pie crust and place it over the filling. Trim any excess and crimp the edges to seal. Optionally, cut slits or create a decorative pattern to allow steam to escape during baking.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top pie crust with the egg wash for a golden, glossy finish.
Place the pie on the center rack of the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling bubbles.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This helps the filling set and makes slicing easier.
Serve the pie as-is, or top with vanilla ice cream or a dollop of whipped cream for extra indulgence. Enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 21.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 150 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.
