Fresh Blueberry Pie
Bursting with the vibrant sweetness of juicy fresh blueberries, this classic Fresh Blueberry Pie is a summertime dessert dream! Featuring a perfectly flaky homemade pie crust and a luscious filling kissed with hints of zesty lemon, this recipe balances tangy and sweet flavors in every bite. A touch of butter elevates the rich filling, while an egg wash lends the crust a beautifully golden, bakery-worthy finish. Whether you opt for a cozy lattice top or a traditional solid crust, this pie bakes to perfection in under an hour. Serve it slightly warm or fully cooled with a scoop of vanilla ice cream for a delightfully irresistible treat. With easy-to-follow steps and just the right amount of prep time, this foolproof recipe is a must-try for blueberry lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Fresh blueberries
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter
- 2 9-inch rounds Pie crust
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Gently toss to coat the berries evenly.
Roll out one of the 9-inch pie crusts and fit it into a standard 9-inch pie dish. Trim any excess crust hanging over the edge of the dish.
Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
Cut the unsalted butter into small pieces and dot it over the blueberry filling.
Roll out the second 9-inch pie crust. You can either place it over the filling as a solid top crust or cut it into strips and create a lattice pattern. Seal the edges and crimp them decoratively.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust to give it a golden, shiny finish when baked.
Cut a few small slits in the top crust if using a solid top, to allow steam to escape.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
Let the pie cool at room temperature for at least 2-3 hours before slicing to allow the filling to set.
Serve the blueberry pie as is or with a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 384.9 g | 140% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 249.4 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 92 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 782 mg | 17% | |
*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.
