Blueberry Pie No Filling Just Blueberries
Experience the pure, unadulterated taste of summer with this Blueberry Pie No Filling Just Blueberries recipe, a rustic dessert that lets sweet, plump blueberries shine in their natural glory. Encased in a golden, flaky homemade pie crust, this simple yet elegant pie skips the heavy, syrupy fillings and opts for a light toss of sugar and zesty lemon to enhance the berries’ vibrant flavor. With a buttery top crust brushed with an egg wash and optionally sprinkled with coarse sugar for an extra crunch, every bite is a perfect balance of tender fruit and crisp pastry. Ideal for serving at picnics, holiday gatherings, or as a cozy family dessert, this pie is as visually stunning as it is delicious. With only 45 minutes of prep time, this easy blueberry pie recipe is perfect for those who crave a fresh and classic dessert without unnecessary frills.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, diced into cubes)
- 6 tablespoons Ice water
- 4 cups Fresh blueberries
- 0.25 cup Granulated sugar (for berries)
- 1 teaspoon Lemon zest
- 1 large Egg (beaten, for egg wash)
- 2 teaspoons Coarse sugar (for topping, optional)
Instructions
In a large bowl, combine all-purpose flour, 1 tablespoon of granulated sugar, and salt.
Cut in the cold, diced butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Divide the dough into two equal portions, flatten them into discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one chilled dough disc to fit a 9-inch pie plate. Transfer it to the plate and trim excess dough, leaving about a 1/2-inch overhang.
In a medium bowl, mix the blueberries with 1/4 cup of granulated sugar and the lemon zest. Spread the blueberries evenly over the pie crust in the plate.
Roll out the second dough disc and place it over the blueberries. Trim any excess dough and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape. Brush the crust lightly with the beaten egg and sprinkle with coarse sugar, if desired.
Bake the pie in the preheated oven for 45–50 minutes, or until the crust is golden brown and the blueberries are warm and bubbling.
Allow the pie to cool for at least 2 hours at room temperature to set before slicing and serving.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 17.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 106 mg | 2% | |
*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.
