Oregon Blueberry Pie
Capture the essence of summer with this Oregon Blueberry Pie, a delightful dessert that celebrates the natural sweetness of freshly picked blueberries. Bursting with six cups of juicy, ripe blueberries, this pie is perfectly balanced with a hint of zesty lemon and a buttery, flaky crust. The filling, thickened with cornstarch and lightly sweetened with granulated sugar, creates the perfect jammy consistency that holds its shape with every slice. Topped with a golden crust brushed with an egg wash and sprinkled with coarse sugar, this pie offers a stunning presentation and an irresistible crunch. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed chilled with a dollop of whipped cream, this classic blueberry pie is a true testament to the flavors of the Pacific Northwest. Perfect for summer gatherings, picnics, or as a weekend baking treat, it’s a timeless recipe that’s sure to impress.
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Recipe Information
Ingredients
- 6 cups fresh blueberries
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
- 2 tablespoons butter
- 2 9-inch rounds prepared pie crust
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and salt. Stir until the blueberries are evenly coated and set the mixture aside for 10 minutes.
Roll out one 9-inch round pie crust and fit it into a 9-inch pie dish, trimming any excess dough. Set aside.
Transfer the blueberry filling into the prepared pie crust, spreading it out evenly.
Dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the pie filling. Trim any excess dough and crimp the edges together to seal. You can leave the top crust solid or cut slits to allow steam to escape. Optionally, create a lattice top for a decorative look.
In a small bowl, whisk together the egg and water to make an egg wash.
Brush the top crust with the egg wash and sprinkle coarse sugar over the top for added texture and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve your Oregon Blueberry Pie with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 580.1 g | 211% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 268.4 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 140 mg | 11% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1020 mg | 22% | |
*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.
