American🍰 Sweets & drinks

Easy Blueberry Pie

Name: Easy Blueberry Pie
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 Butter pie crust discs; 6 cups Fresh or frozen blueberries; 1 tbsp Lemon zest; 3 tbsp Lemon juice; 2/3 cups Granulated sugar; 5 tsp Cornstarch; ½ tsp Cinnamon; a pinch Salt; 2 tbsp Butter; 1 Egg; ~1 tbsp Sugar

⏱ 135 min

The ultimate summer dessert loaded with sweet, juicy blueberries and complemented by a flaky golden butter crust, topped with an elegant lattice design. Brightened with fresh lemon zest and juice, this is one of the easiest and most delicious pies you can make at home.

Adapted from a video by Preppy Kitchen

Easy Blueberry Pie Recipe

Watch on YouTube

Ingredients

Butter pie crust discsUse the perfect buttercrust recipe from the description, chilled and warmed slightly on counter until pliable2
Fresh or frozen blueberriesIf using frozen, keep them still frozen and not thawed6 cups
Lemon zestOptional, use only the colorful yellow part not the pith1 tbsp
Lemon juice3 tbsp
Granulated sugar2/3 cups
Cornstarch5 tsp
CinnamonOptional, adds a warming contrast½ tsp
Salta pinch
Butter

Steps

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1
Preheat oven to 425°F. Prepare two butter pie crust discs and let them warm on the counter until pliable.
2
Roll out the first pie crust disc on a well-floured surface into a 13-inch circle, keeping the counter floured to prevent sticking. If cracks develop, let it rest at room temperature until it softens.
3
Carefully wrap the rolled dough around a rolling pin and transfer it to a 9-inch pie dish. Gently press it into the bottom and sides without stretching the dough to prevent shrinkage during baking.
4
Place 6 cups of fresh or frozen blueberries in a large bowl. Add 1 tablespoon of lemon zest (yellow part only) and 3 tablespoons of lemon juice, then toss everything together until the berries are evenly coated.
5
Add 2/3 cup granulated sugar, 5 teaspoons cornstarch, 1/2 teaspoon cinnamon (optional), and a pinch of salt. Mix everything again thoroughly, scraping the bottom of the bowl to ensure the lemon juice coats all the berries.
6
Transfer the blueberry filling into the pie crust. Use the back of a spoon to nudge and arrange the berries to fill any gaps. Dot 2 tablespoons of diced butter over the top of the filling.
7
Roll out the second pie crust into a 12-inch circle and cut it into strips approximately 1 inch thick. Keep the surface floured to prevent sticking.
8
Create a lattice pattern: lay half of the dough strips in one direction with about half-inch gaps. Lift alternating strips and place the remaining strips perpendicular to create a crisscross lattice, then lower the lifted strips back down.
9
Trim the pie crust edges to about 1 inch of overhang. Fold the edges underneath to create a border, then crimp the edges with your thumb and finger to seal and decorate.
10
In a small bowl, mix 1 egg with 2 teaspoons of water to create egg wash, ensuring it's completely combined. Use a pastry brush to coat the entire pie crust with the egg wash.
11
Sprinkle sugar over the egg-washed crust for a decorative finish. Place the pie on a rimmed baking sheet to catch any overflow, and have foil ready to loosely cover the edges if they brown too quickly during baking.
12
Bake at 425°F for 20 minutes, then reduce temperature to 350°F and bake for an additional 35 to 45 minutes until the crust is golden throughout and the filling is bubbling. Loosely cover the edges with foil if they brown too quickly. Adjust timing if using frozen blueberries (add 10-20 minutes) or pre-made crusts (use 375°F for 50 minutes).
13
Remove the pie from the oven and let it cool slightly before slicing. Serve and enjoy the fresh, bright blueberries with a hint of lemon perfectly complemented by the flaky butter crust.

Easy Blueberry Pie

Ingredients

Steps

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