Description
Indulge in the delightful flavors of summer with this Homemade Blueberry Pie Recipe. This pie features a vibrant filling of fresh blueberries nestled within a flaky, golden crust, making it an irresistible dessert for any occasion. Whether you’re hosting a festive gathering or enjoying a cozy family dinner, this classic treat will surely impress. The sweet-tart balance of the blueberry filling, enhanced with hints of lemon and warm spices, makes every slice a burst of flavor. Plus, it’s simple enough for beginner bakers to tackle. Serve it warm or at room temperature with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence.
Ingredients
Scale
- Double crust pie dough (chilled)
- 4 cups blueberries (fresh or frozen)
- 2 cups wild blueberries (fresh or frozen)
- 3/4 cup granulated sugar
- 5 tablespoons cornstarch
- Fresh lemon zest and juice
- Ground cinnamon and nutmeg
- Unsalted butter (diced)
- 1 large egg yolk
- 1 tablespoon heavy cream or whole milk
- Turbinado or coarse sugar (for sprinkling)
Instructions
- Roll out chilled pie dough on a floured surface to about 1/8 inch thick and fit one round into your pie dish.
- In a mixing bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt. Mix gently to coat the blueberries.
- Pour the filling into the prepared bottom crust; dot with diced butter.
- Cover with the second round of dough; trim edges and crimp to seal.
- Brush egg yolk mixed with cream over the top crust; sprinkle with turbinado sugar.
- Preheat oven to 425°F (220°C) and bake for 15 minutes. Reduce temperature to 350°F (175°C) and bake for another 65 minutes until bubbly and golden.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg