Blueberry Pie Recipe
Calories: 320kcal
Ingredients
- For the Filling
- 5 cups fresh blueberries – the real stars of the show
- ¾ cup granulated sugar – adjust if your berries are extra sweet
- 3 tbsp cornstarch – thickens the filling nicely
- 1 tbsp lemon juice – brightens everything up
- ½ tsp lemon zest optional – small ingredient, big flavor
- ¼ tsp salt – balances the sweetness
- ½ tsp vanilla extract – because vanilla makes everything better
- For the Pie
- 1 double pie crust top and bottom – homemade or store-bought
- 1 tbsp butter cut into small pieces – extra richness
- Optional Topping
- 1 egg + 1 tbsp milk for egg wash
- 1 tbsp coarse sugar – for a sparkly bakery-style crust
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C). This ensures your crust starts baking right away and turns beautifully golden.
- Prepare the Filling
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, and vanilla. Stir gently so the berries stay whole but everything gets coated.
- Prepare the Pie Crust
- Place the bottom crust into a 9-inch pie pan. Press it gently into the edges and trim any extra dough.
- Add the Filling
- Pour the blueberry mixture into the crust and spread it evenly. Dot the top with small pieces of butter for extra flavor.
- Add the Top Crust
- Cover the pie with the second crust. Seal the edges by crimping them with your fingers or a fork. Cut a few small steam vents in the top.
- Optional Egg Wash
- Whisk together the egg and milk, brush it over the crust, and sprinkle with coarse sugar. This step gives your pie that shiny bakery finish.
- Bake the Pie
- Bake for 45–50 minutes, or until the crust is golden and the filling is bubbling through the vents.
- Cool Before Serving
- Let the pie cool for at least 2 hours before slicing. Yes, waiting is hard—but cutting too soon makes the filling run everywhere.