Classic Blueberry Pie Recipe
This Classic Blueberry Pie has everything you could want in a homemade summer dessert. It’s full of sweet, juicy berries, tucked into a flaky golden crust, and baked until it’s thick, bubbly, and beautiful. Best of all, the filling always sets up nicely and isn’t runny.
Servings: 10
Calories: 208kcal
Ingredients
- 1 batch* Simply Perfect Homemade Pie Crust prepared
- 3 pints fresh blueberries or 6 cups frozen blueberries, divided
- 1 cup granulated sugar
- ¼ cup cornstarch or ½ cup all-purpose flour or tapioca starch
- ⅛ teaspoon kosher salt
- 1 apple core and peel
- peel & seeds from 1 lemon
- 2 tablespoons lemon juice (juice of ½ a lemon)
- 3 tablespoons unsalted butter cubed
- egg wash (1 egg beaten with 1 tablespoon water)
- 1 ½ tablespoons clear sparkling sugar (optional garnish)
- 1 batch Basic Streusel Topping (for a blueberry crumb pie)
Instructions
- Place half the blueberries, sugar, cornstarch (or all-purpose flour or tapioca), and salt in a small pot and toss to combine.
- Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.
- Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.
- Remove from the heat and stir in the lemon juice, then allow to cool.
- When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries.
- Roll half the pie dough out to about 3 inches wider than the baking dish and slip it into the pan (for an open-faced or crumb-topped pie, trim, roll, and crimp the crust).
- Transfer the filling to the unbaked bottom crust.
- Dot the filling with butter.
- For a double crust: Roll the second half of the pie dough out to about 3 inches wider than the pie pan and place it over the filling. Trim excess dough, roll & crimp the edge.
- For a lattice-top pie: Roll the second half of the pie dough out to about 3 inches wider than the pie pan. Cut into strips and arrange in a lattice pattern over the filled pie.** Trim excess dough, roll & crimp the edge.
- For a crumb-topped pie: Top with streusel crumb topping.
- For a double crust or lattice-top pie: Brush with egg wash, and sprinkle with clear sparkling sugar.
- Place the unbaked pie in the refrigerator and preheat the oven to 425 degrees F.
- Bake the pie for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake until evenly browned and bubbling (approx. 45 to 55 minutes).
- Cool for at least 2 hours before slicing and serving.
Video
Notes
*Use ½ batch Simply Perfect Pie Crust if making a single crust or crumb-topped pie.
- For lots more info how to make flaky pie crust, click here: Simply Perfect Homemade Pie Crust.
- For an easy tutorial on how to make a lattice-topped pie, click here: How to Make a Lattice Pie Crust.
- For my favorite crumb topping recipe, click here: Basic Streusel Crumb Topping.
Nutrition
Serving: 0.1pie | Calories: 208kcal | Carbohydrates: 45g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 32mg | Potassium: 114mg | Fiber: 3g | Sugar: 36g | Vitamin A: 182IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 0.4mg