When it comes to desserts, I would have to say that a slice of blueberry pie would have to be one of my all time favorites. I will pass over the chocolate, just give me a hunk of pie loaded with plump berries, and this one is certainly that. Filled with four cups of fresh blueberries, this pie is a winner.

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Blueberry Pie

Delicious easy-to-make pie loaded with 4 cups of fresh blueberries. A family favorite for sure!

Course Dessert, Pies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• ½ teaspoon lemon zest
• 1 tablespoons fresh lemon juice
• 4 cups fresh blueberries
• Pastry for a double crust pie, packaged or made from scratch
• 1 tablespoon butter
• Sanding sugar

Instructions

• Position oven rack in the lower part of your oven. Heat oven to 375° F.
• Place blueberries in a non-reactive mixing bowl and add lemon zest and lemon juice, toss to mix.
• Combine sugar, cornstarch, salt, and cinnamon and sprinkle over berries. Mix taking care not to crush the berries.
• Line pie dish with one pie crust. Pour berry mixture into the crust and dot with butter.
• Roll second pie crust and cut into 3/4″ strips. Weave the strips of pie crust over the top to create a lattice.
• Crimp and flute the edges. Sprinkle with sanding sugar if desired.
• Place pie on a parchment lined sheet pan, just in case, (much easier than cleaning the oven) and bake for 50 minutes or until crust is golden brown.
• Allow pie to completely cool before cutting, the filling will be extremely hot and may take several hours to cool.
• Enjoy!

Notes

Recipe for basic pie crust.