Best Ever Blueberry Pie

Granulated Sugar


1 apple core and peel

Vanilla Extract

1 Batch of Pie Crust

Peel and Seeds from 1 Lemon

3 tbsp lemon juice

Corn Starch and Salt

3 Pints Blueberries

3 tbsp unsalted butter

Egg Wash

Classic  Blueberry Pie


10 Servings


1 hr 40 mins

Step 1

 Place half the blueberries, sugar, cornstarch (or all-purpose flour or tapioca), and salt in a small pot and toss to combine.

Step 2

Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.

Step 3

Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.

Step 4

Remove from heat, stir in lemon juice. Allow to cool. When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries.

Step 5

Roll half the pie dough out to about 3 inches wider than the pie pan, and transfer the filling to the pie dish.

Step 6

Dot with butter.

Step 7

For a lattice-top pie: Cut into strips and arrange in a lattice pattern over the filled pie.  Refrigerate while oven preheats.

Step 8

Bake the pie for 20 minutes at 425 degrees F. Lower to 350 degrees F and bake until evenly browned and bubbling (approx. 45 to 55 minutes).

Best Ever Classic Blueberry Pie

Hi! I'm Allie!

When I find myself with a few free moments, I head straight for my kitchen!  I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!