Description
This easy homemade blueberry pie is a simple and delicious summer dessert featuring a perfectly baked double crust filled with juicy, sweet blueberries, enhanced with lemon zest and a hint of cinnamon. Baked to a golden-brown finish with a luscious, sliceable filling, it’s ideal for gatherings or a cozy treat served warm or at room temperature.
Ingredients
Scale
Filling
- 6 cups fresh or frozen blueberries (about 2 pints or 2 standard bags, unthawed)
- 3/4 to 1 cup granulated sugar (adjust based on berry sweetness)
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Topping
- 1 double crust pie (store-bought or homemade, 9-inch)
- 1 egg beaten with 1 tablespoon milk or water (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven. Preheat your oven to 425°F (220°C) and place a baking sheet on the middle rack to heat. This will help ensure the bottom crust bakes evenly.
- Make the filling. In a large bowl, gently toss together the blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon if using. Let the mixture rest for 10 minutes to allow the blueberries to release some juice.
- Prepare the crust. Roll out one pie crust and fit it into a 9-inch pie plate, leaving a slight overhang. Keep the second crust chilled until ready to use.
- Fill the pie. Spoon the blueberry mixture into the prepared crust, making sure to include all the juices and cornstarch. Dot the filling evenly with small pieces of unsalted butter.
- Add the top crust. Roll out the second crust and place it over the filling. Trim any excess dough, fold the edges, and crimp to seal the pie. Cut 4 to 6 slits on top to vent steam or create a lattice pattern if desired.
- Brush and sugar. Brush the top crust with the egg wash mixture for a shiny finish. Sprinkle coarse sugar on top for added sparkle and crunch, if desired.
- Bake hot, then lower temperature. Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 30 to 40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
- Shield the edges if needed. If the crust edges brown too quickly, cover them with foil or a pie shield during the last 20 minutes of baking to prevent burning.
- Cool completely. Transfer the pie to a wire rack and let it cool for at least 3 to 4 hours. This cooling period allows the filling to thicken, making your pie slices clean and non-soupy.
- Serve. Serve the blueberry pie at room temperature or slightly warm. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Use fresh or frozen blueberries without thawing for best results.
- Adjust sugar amount based on the sweetness of your berries.
- Make sure to cool the pie completely before slicing to allow the filling to set.
- If the crust edges brown too fast, use foil or a pie shield to protect them.
- Optional cinnamon adds warmth but can be omitted for a cleaner blueberry flavor.
- For a lattice crust, roll out and cut strips instead of a full top crust and weave them over the filling.
