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.
Blueberry Pie
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Delicious easy-to-make pie loaded with 4 cups of fresh blueberries. A family favorite for sure!
Course:
Dessert, Pies
Cuisine:
American
Servings: 8
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
Method
-
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!
Cooks Notes
