Description
This classic American blueberry pie features a flaky double crust filled with sweet, juicy blueberries balanced by a hint of lemon and cinnamon. Perfect as a summer dessert, it’s baked to golden perfection with a buttery finish and can be served with vanilla ice cream or whipped cream for extra indulgence.
Ingredients
Scale
Pie Crust
- 1 double pie crust for a 9 inch pie, homemade or store bought
Filling
- 6 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon unsalted butter, cut into small pieces
Topping
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Prepare the Pie Crust: Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie plate, trimming excess dough as needed to fit snugly.
- Make the Filling: In a large bowl, gently toss together the blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, salt, and cinnamon until the berries are evenly coated.
- Assemble the Pie: Pour the blueberry filling into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of unsalted butter for added richness.
- Add Top Crust: Roll out the second pie crust and place it over the filling. You may place it whole or cut it into strips to form a lattice pattern. Trim, seal, and crimp the edges to secure the top crust.
- Apply Egg Wash and Vent: Brush the top crust with the beaten egg wash. If using a solid top crust, cut small slits to allow steam to escape during baking. Sprinkle coarse sugar on top if desired for a sparkling finish.
- Bake the Pie: Place the assembled pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 45 minutes until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
- Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. Cooling lets the filling set, ensuring clean slicing and optimal flavor.
Notes
- Fresh blueberries yield the best flavor and texture, but frozen berries can be used without thawing; increase cornstarch by 1 tablespoon if using frozen.
- Allowing the pie to cool completely before slicing prevents the filling from oozing out.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream for a delicious treat.
