Description
This Homemade Blueberry Pie is an easy and quick dessert with a simple juicy filling and a flaky golden crust. It is one of the best ideas for a holiday table and it also works for brunch and potluck and party treats. Fresh blueberries make it feel bright and healthy while the buttery crust keeps every slice cozy and homemade.
Ingredients
- 2 refrigerated or homemade 9 inch crusts Pie crust
- 5 cups Fresh blueberries
- 3/4 cup Granulated sugar
- 1/4 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 large Egg
- 1 tablespoon Coarse sugar
Instructions
- The blueberries turn from loose berries into a glossy fruit mixture as sugar and cornstarch cling to their skins. Lemon juice and zest lightly moisten the berries and the cinnamon speckles the filling with tiny warm dots.
- The bottom crust becomes structured inside the pie dish and the berry filling moves from the bowl into the center. The berries sit in uneven mounds with shiny juice collecting in small pockets and butter pieces scattered across the top.
- The loose filling becomes covered with strips of pie crust that cross over the berries and create open windows. The edges look hand crimped with uneven folds and the egg wash leaves a slightly shiny surface before baking.
- The pale crust turns golden and the blueberry filling thickens into bubbling purple pockets between the lattice strips. Some edges brown deeper than others and a few berry juices spill slightly for a real homemade look.
- A single slice shows the thick blueberry filling inside with broken flaky layers and purple juices tucked between the crust. The slice sits imperfectly with a little filling leaning out and a few crumbs scattered around the plate.
Notes
Pro Tips:
- Use fresh firm blueberries so the filling stays juicy and bright without turning watery during baking.
- Let the pie cool before slicing so the thickened filling has time to settle into clean rustic pieces.
- Place the pie dish on a baking sheet because blueberry juice can bubble over as the crust turns golden.
- Crimp the edges by hand and leave them imperfect so the finished pie has a cozy homemade look.
Storage: Store leftover Homemade Blueberry Pie loosely covered at room temperature for up to one day if your kitchen is cool. For longer storage place the pie in the refrigerator and enjoy it within four days for the best texture. To reheat a slice place it in a warm oven until the crust feels crisp again and the filling softens slightly. You can freeze baked pie slices in airtight containers and thaw them in the refrigerator before warming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 230mg
- Fat: 18g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg