Description
This classic blueberry pie is bursting with fresh blueberries and a flaky, buttery crust. Perfect for summer gatherings or any time of year!
Ingredients
Scale
- 2 1/2 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for topping)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the blueberries and let sit for 10 minutes.
- Roll out one pie crust and fit it into a 9-inch pie pan. Pour the blueberry mixture into the crust and dot with butter.
- Roll out the second pie crust and place it over the filling. Crimp the edges to seal and cut slits in the top crust for steam to escape.
- Brush the top crust with beaten egg and sprinkle with sugar.
- Bake for 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
- Remove from the oven and let cool before serving.
Notes
- For a deeper flavor, consider adding a tablespoon of vanilla extract to the blueberry mixture.
- Serve with a scoop of vanilla ice cream for a delicious dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 2
- Cholesterol: 25
Keywords: blueberry pie, classic blueberry pie, homemade blueberry pie, easy blueberry pie recipe, summer dessert, fruit pie