Blueberry Pie Recipe
This easy, classic homemade blueberry pie recipe bursts with fresh fruit flavor in a traditional dessert you’ll want to bake again and again.
Ingredients
- 1 double-crust pie dough (9-inch) pie dough store-bought or homemade; King Arthur All-Butter Dough recommended
- 5 cups fresh blueberries rinsed and patted dry (or thawed, drained frozen berries)
- 3/4 cup granulated sugar can swap up to 1/4 cup for coconut sugar
- 1/4 cup cornstarch or arrowroot powder for a slightly clearer filling
- 1 tbsp fresh lemon zest plus 1 tbsp juice
- 1 tsp vanilla extract pure recommended
- 1/4 tsp ground cinnamon optional
- pinch salt fine sea salt enhances sweetness
- 1 large egg for egg wash
- 1 tbsp milk
Instructions
- Preheat oven to 400°F. Line a 9-inch pie plate with one crust.
- Toss blueberries with sugar, cornstarch, lemon zest, juice, vanilla, cinnamon, and salt.
- Spoon the filling into the crust.
- Lay out the second crust over the filling, trim any overhang, and crimp the edges.
- Brush the top crust with egg wash and sprinkle with sugar.
- Bake at 400°F for 15 minutes, then lower heat to 350°F and bake another 35–40 minutes.
- Protect the crust edges if browning too fast.
- Let pie rest at room temperature for at least 2 hours.
Notes
Choose plump, firm berries for juicy filling. For a firmer set, add extra cornstarch if berries are very juicy.
Love this recipe?Follow us at @thenandnowspace for more