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–+ servings

Easy Blueberry Pie

An Easy Blueberry Pie recipe so that you can make the perfect homemade blueberry pie from scratch! A classic pie with a flaky, buttery crust and a sweet and juicy filling.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories/serving 247 kcal

Ingredients

Crust

Filling

  • 6 cups blueberries
  • Zest of a lemon
  • Juice of a lemon
  • 7 tablespoon cornstarch
  • ½ cup light brown sugar
  • 1 egg lightly beaten for egg wash

Instructions 

  • Lightly dust surface with flour and turn out the dough onto it.
  • Form the dough into a ball and divide it in half.
  • Flatten each piece into a disc and cover with plastic wrap. Refrigerate forat least 60 minutes.
  • Once dough has chilled, roll out on a floured surface into a 12-inch circle.
  • Transfer to a 9-inch pie dish and gently press into the bottom and sides.
  • Trim off any excess dough and line the pie dish with parchment paper and fill with pie weights (dried beans or rice also work well).
  • Roll out the second chilled dough ball into a 12" circle and use a pizza cutter or sharp knife to slice it into twelve 1-inch strips and set aside.
  • Bake the pie crust at 400F for 15 minutes and then remove the pie weights. Prick the pie crust with a fork all over and bake for 5 – 10 more minutes while you make the filling.
  • To make the filling, mix all the filling ingredients together in a large mixing bowl until well combined.
  • Add the filling to the pre-baked pie crust, being careful to not add too much excess liquid.
  • Using the prepared 12 strips of dough, weave a lattice crust over the top. Pinch the edges to seal well.
  • Brush with egg wash and bake at 375F for 50 - 60 minutes, or until crust is golden.
  • Serve warm as is, or with ice-cream, cream, or custard.

Notes

  • Throughout the process, you want the pie dough to stay as cold as possible as this ensures a flaky crust.
  • When adding the blueberry filling to the pie crust, avoid adding too much of the liquid as this can make the pie soggy.
  • Let the pie cool fully before slicing.
  • This pie can be kept at room temperature for 1 - 2 days. For longer storage, cover and refrigerate the pie. If refrigerated, the blueberry pie will keep for 5 - 7 days.

Nutrition

Serving: 1gCalories: 247kcalCarbohydrates: 46gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 20mgSodium: 100mgPotassium: 132mgFiber: 3gSugar: 24gVitamin A: 90IUVitamin C: 11mgCalcium: 25mgIron: 1mg
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