This blueberry pie recipe is a double-crust pie of fresh blueberries thickened with cornstarch. It is not blueberry buckle, blueberry muffins, or a crisp.
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Blueberry Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
Description
Blueberry Pie. From Alissa.
Ingredients
Scale
- 2 pie crusts
- 5 cups blueberries
- 3/4 cup (150g) sugar
- 1/4 cup (30g) cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 egg, for the wash
Instructions
- Heat the oven to 400°F (200°C).
- Toss berries with sugar, cornstarch, and lemon. Fill the bottom crust, dot with butter, and cover.
- Cut vents, brush with egg, and bake 45 to 55 minutes, until the juices bubble in the center.
Notes
If the center is not bubbling, the cornstarch has not thickened. Give it more time under foil.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Cornstarch
Flour makes a cloudy filling. Cornstarch stays clear.
Frozen berries
Do not thaw. Add 5 minutes.
Vent
Four slits or a lattice.
Rest
Two hours before you cut, or it runs.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Tapioca instead?
Yes, the same amount of quick tapioca.
Wild berries
They are tarter. Add another tablespoon of sugar.
Storage
Room temperature the day you bake it, then the fridge.
Crumb top
That is a crisp, not this pie.