Ingredients
For the Filling:
6 cups fresh or frozen blueberries
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1 tablespoon butter, cut into small pieces
For the Crust:
1 double pie crust (homemade or store-bought)
1 egg beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sugar for topping (optional)
Instructions
Preheat oven to 400°F (200°C).
Roll out one pie crust and place it into a 9-inch pie dish.
In a large bowl, mix blueberries, sugars, cornstarch, lemon juice, zest, vanilla, and cinnamon until evenly coated.
Pour filling into prepared crust and dot with butter pieces.
Top with second crust or create a lattice design. Seal and crimp edges.
Brush crust with egg wash and sprinkle with coarse sugar.
Cut small slits if using a full top crust.
Bake for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake another 30 minutes until golden and bubbly.
Cool at least 2 hours before slicing so filling sets properly.
Notes
Cooking Tips
- If using frozen blueberries, do not thaw first.
- Place pie on a baking sheet to catch drips.
- Cover crust edges with foil if browning too quickly.
- Let pie cool completely for clean slices.
- Add extra cornstarch if berries are especially juicy.
Variations
- Crumb Topping Pie: Replace top crust with buttery streusel.
- Lemon Blueberry Pie: Add extra lemon zest for brightness.
- Mixed Berry Pie: Use raspberries or blackberries with blueberries.
- Mini Pies: Bake in ramekins or muffin tins.
- Gluten-Free Version: Use gluten-free pie crust and cornstarch.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g