Homemade Blueberry Pie
Tender flaky pie crust filled with a sweet lemon-kissed blueberry filling.
8 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 344 kcal | Sugar | 28 g |
| Carbs | 58 g | Cholesterol | – |
| Protein | 3 g | Sodium | 177 mg |
| Fat | 11 g | Fiber | 3 g |
| Sugar | 28 g | ||
| Cholesterol | – | ||
| Sodium | 177 mg | ||
| Fiber | 3 g |
Prep Time: 25 min Cook Time: 45 min Total Time: 70 min
Ingredients
1 recipe double pie crust
¾ cup granulated sugar
5 tablespoons cornstarch
1 lemon zested & juiced
½ teaspoon cinnamon
pinch salt
5 cups fresh blueberries
2 tablespoons milk or butter
coarse sugar for sprinkling
Instructions
Preheat oven to 400°F. Adjust a rack to the bottom of the oven.
In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.
Roll half of the pie dough on a lightly floured surface into a 12-inch circle. Line a 9-inch pie pan with the crust. Fill the crust with the blueberry mixture.
Top the pie with the remaining crust and cut 4 to 5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1-inch strips and weaving them over the pie. Brush the crust with milk and sprinkle with a little bit of sugar if desired.
Place the pie on a rimmed baking sheet to catch any drippings. Bake pie on the lowest shelf in the oven for about 45 to 55 minutes or until the filling is bubbly and the crust is golden brown.
Cool for at least 2 hours before serving.