Description
This classic blueberry pie features a flaky crust filled with juicy, sweet blueberries, making it the perfect summer dessert.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss to combine and set aside to let juices develop.
- Roll out one pie crust and fit it into a 9-inch pie plate. Pour the blueberry mixture into the crust, then dot the filling with small pieces of butter.
- Roll out the second pie crust and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden color when baked.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbling and the crust is golden brown.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
- For a sweeter pie, add more sugar to taste.
- Consider adding a pinch of cinnamon for extra flavor.
- Serve with whipped cream or vanilla ice cream for a delicious treat.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 2