This Easy Blueberry Pie is a sweet and juicy dessert that celebrates the flavor of fresh berries wrapped in a flaky, golden crust. The filling bubbles with rich blueberry syrup as it bakes, creating that classic old-fashioned pie taste with minimal effort. Perfect for family dinners or summer gatherings, this pie can be made with fresh or frozen blueberries and served warm with vanilla ice cream or whipped cream.
Cooking Time: 1 hour
Servings: 8
Ingredients:
2 refrigerated pie crusts (or homemade, if preferred)
5 cups fresh or frozen blueberries
¾ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling, optional)
Instructions:
-
Preheat the oven to 400°F (200°C).
-
In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss until the berries are evenly coated.
-
Place one pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
-
Pour the blueberry mixture into the crust and dot the top with small pieces of butter.
-
Place the second crust on top. You can either cover it fully and cut slits for steam or create a lattice pattern.
-
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
-
Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 25 to 30 minutes, until the crust is golden and the filling is bubbly.
-
Allow the pie to cool for at least 2 hours before slicing, so the filling can set properly.
Nutrition (per slice):
Calories: 315
Protein: 3g
Carbohydrates: 50g
Fat: 12g
Fiber: 3g
Sugar: 27g
Sodium: 190mg
Tips:
For a thicker filling, add an extra tablespoon of cornstarch if using frozen blueberries.
Let the pie cool completely before cutting to avoid a runny filling.
Brush the crust with milk instead of egg wash for a softer finish.
Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced touch.
Store leftover pie covered at room temperature for one day or refrigerate for up to three days.
