Bs Blueberry Pie
Indulge in the irresistible charm of homemade comfort with this BS Blueberry Pie, a true celebration of fresh, juicy blueberries wrapped in a buttery, flaky crust. This classic recipe combines vibrant blueberries with a hint of zesty lemon and a touch of warm cinnamon, creating a perfectly balanced filling that’s sweet, tangy, and incredibly aromatic. The scratch-made double crust is golden and crisp, enhanced by a glossy egg wash for a bakery-worthy finish. Ideal for family gatherings or summer desserts, this pie is easy to prepare, with just 45 minutes of prep and 50 minutes of baking time. Serve a slice warm or chilled, and don’t forget the whipped cream or a scoop of vanilla ice cream for the ultimate treat! Keywords: blueberry pie recipe, homemade blueberry pie, fresh blueberry dessert, classic pie recipes, flaky pie crust.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 0.75 teaspoons salt
- 1 cups unsalted butter
- 0.5 cups ice water
- 6 cups fresh blueberries
- 0.75 cups granulated sugar
- 0.25 cups cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoons ground cinnamon
- 2 tablespoons unsalted butter
- 1 egg
- 1 tablespoon milk
Instructions
In a large bowl, whisk together 2.5 cups of all-purpose flour, 0.25 cups of granulated sugar, and 0.75 teaspoons of salt.
Add 1 cup of cold, unsalted butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add up to 0.5 cups of ice water, 1 tablespoon at a time, mixing until the dough comes together but is not sticky.
Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine 6 cups of fresh blueberries, 0.75 cups of sugar, 0.25 cups of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and 0.25 teaspoons of ground cinnamon. Toss until evenly coated.
Roll out one portion of the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming any excess.
Pour the blueberry filling into the crust and dot the filling with 2 tablespoons of unsalted butter.
Roll out the second portion of dough and place it over the filling. Trim any excess dough, seal the edges, and crimp them to your liking. Cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together 1 egg and 1 tablespoon of milk to make an egg wash.
Brush the top crust with the egg wash for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours to set before serving.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 36.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 140 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.
