Blueberry Pie

Homemade Blueberry Pie made with plump berries and a flaky crust topped is best enjoyed with a scoop of vanilla ice cream on top!

Course Pie

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings pieces

Calories 252kcal

Author Tonia Larson

Equipment

Ingredients

¼ cup water
1 tablespoon lemon juice
5 tablespoon cornstarch
6 cups fresh blueberries
½ cup granulated sugar
½ cup brown sugar
½ teaspoon ground cinnamon
2 9-inch pie pastries
1 egg white beaten
½ teaspoon turbinado sugar or coarse sugar

Instructions

Preheat oven to 425˚F. Line a 9-inch deep dish pie pan with one pie pastry. Place in the fridge.
Combine the water, cornstarch, and lemon juice and set aside.
Stir together the blueberries, granulated sugar, and brown sugar. Bring the mixture to a boil. Then reduce the heat.
Add to the cornstarch and water mixture. Simmer and stir until the sauce is thickened, about 2-3 minutes.
Pour the blueberry pie filling into a prepared pie pan.
Top with 9-inch pie pastry in either a lattice design or add the whole crust with slits cut into it for venting. Brush with beaten egg white and sprinkle with sugar. Cover the edges with a pie shield or strips of foil.
Bake at 425˚F for 15 minutes and then at reduce heat to 350˚F and bake for 35-40 minutes, or until the filling is bubbly. Remove the pie shield (or foil) for the last 15 minutes of baking. Cool completely on a wire rack.

Video

Notes

Storage

Cover the pie and store at room temperature or in the refrigerator for up to two days. To freeze the pie, wrap it tightly with plastic wrap and place it in an airtight freezer bag. Store it in the freezer for up to two months. Thaw the pie in the refrigerator.

Nutrition