Easy Blueberry Pie
Bursting with fresh, juicy blueberries and wrapped in a golden, flaky crust, this Easy Blueberry Pie is a celebration of simple, homemade comfort. With just 15 minutes of prep time, this recipe combines plump blueberries, a hint of zesty lemon, and a touch of sweetness into a luscious filling that comes together with pantry staples like flour and cornstarch. Topped with a buttery crust brushed with an egg wash for an irresistible golden finish, this classic dessert is perfect for any occasion. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own, this homemade pie is a foolproof way to satisfy your sweet tooth and impress your guests. Perfect for summer gatherings or cozy celebrations, this recipe proves that homemade pie doesn’t have to be complicated!
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Recipe Information
Ingredients
- 5 cups Fresh blueberries
- 0.75 cups Granulated sugar
- 0.25 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter
- 2 9-inch Pie crust (store-bought or homemade)
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the blueberries, granulated sugar, flour, cornstarch, lemon zest, and lemon juice. Mix gently until the blueberries are evenly coated.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Allow any excess crust to hang over the edges.
Pour the blueberry mixture into the pie crust, spreading it out evenly. Dot the top of the filling with small pieces of the unsalted butter.
Roll out the second pie crust and carefully place it over the filling. Trim any excess crust and crimp the edges together to seal.
Using a sharp knife, cut several small slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash evenly over the top crust to help it brown beautifully.
Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
Serve plain, or with a dollop of whipped cream or scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 574.8 g | 209% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 232.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 154 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 964 mg | 21% | |
*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.
