Ah, a classic blueberry pie — sweet, juicy, and perfect with a scoop of ice cream! Here’s a traditional recipe with a flaky crust and a luscious filling:
Ingredients
For the crust:
- 2 9-inch pie crusts (homemade or store-bought)
For the filling:
- 4 cups fresh or frozen blueberries
- 3/4 cup sugar (adjust depending on sweetness of berries)
- 2 tablespoons cornstarch (for thickening)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional, for extra brightness)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
For topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Preheat oven: 425°F (220°C).
- Prepare the filling:
- In a large bowl, gently mix blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, and cinnamon. Let sit for a few minutes while you prepare the crust.
- Assemble the pie:
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Pour the blueberry filling into the crust.
- Roll out the second crust and place it on top. You can do a full top crust or a lattice design.
- Trim excess dough and crimp the edges to seal.
- Cut small slits in the top crust if not using lattice, to allow steam to escape.
- Add finishing touches:
- Brush the top crust with beaten egg.
- Sprinkle sugar over the top for a nice sparkle.
- Bake:
- Bake at 425°F (220°C) for 20 minutes.
- Reduce oven temperature to 375°F (190°C) and bake another 25–30 minutes until the crust is golden and filling is bubbly.
- If the edges brown too quickly, cover them with foil.
- Cool and serve:
- Let the pie cool at least 2 hours to allow the filling to set.
- Serve with whipped cream or vanilla ice cream if desired.
I can also give a shortcut version that uses a single crust or no-cook filling if you want something faster but still delicious.
Do you want me to share that version too?
