Description
Indulge in the sweet and tangy flavors of this homemade Blueberry Pie. With a buttery, flaky crust and a juicy blueberry filling, this classic dessert is perfect for any occasion.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6–8 tablespoons ice water
For the Filling:
- 5 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small cubes
For Assembly:
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide into discs, chill, then roll out.
- Make the Filling: Mix blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Fill the pie crust with the mixture.
- Assemble and Bake: Top the pie, crimp edges, vent, brush with egg wash, and sprinkle with sugar. Bake until golden and bubbly. Cool before serving.
Notes
- Consider using a lattice crust for a decorative touch.
- For frozen blueberries, add extra cornstarch without thawing.
- Pair the pie with vanilla ice cream or whipped cream for a delightful treat.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
