Blueberry Pie Recipe

A classic homemade blueberry pie bursting with juicy, sweet-tart blueberries encased in a buttery, flaky crust. Perfect for summer gatherings or a cozy dessert with a scoop of vanilla ice cream.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 tsp lemon juice freshly squeezed
4 cup blueberries
0.75 cup granulated sugar
0.25 cup light brown sugar
0.25 cup cornstarch or tapioca starch for clear pie
0.25 tsp salt
0.5 tsp cinnamon ground
1 tbsp butter cold, diced
1 piece unbaked pie crust 9-inch, homemade or store-bought, for bottom
1 piece unbaked pie crust 9-inch, for top, or lattice if preferred
1 piece large egg beaten, for egg wash
1 tbsp milk for wash
2 tsp coarse sugar for sprinkling on top

Instructions

Preparation Steps

Preheat oven to 375°F (190°C). Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim and crimp edges. Chill while preparing filling.
In a large bowl, toss blueberries with lemon juice. In a small bowl, whisk together granulated sugar, brown sugar, cornstarch, salt, and cinnamon. Sprinkle over blueberries and mix gently until well coated.
Turn filling into the prepared pie crust and scatter cold butter pieces on top.
Top with second pie crust. Crimp edges to seal and cut 4-5 slits in the top for steam to escape.
In a small bowl, mix egg and milk. Brush over the top crust and sprinkle with coarse sugar.
Place pie on a baking sheet to catch drips. Bake for 45 to 50 minutes, until crust is golden brown and filling is bubbling through the slits.
If edges of crust brown too quickly, cover them with aluminum foil or a pie shield.
Let pie cool completely on a wire rack for at least 4 hours before slicing. This helps the filling set.

Notes