A Classic, Homemade Blueberry Pie
A yummy, simple homemade blueberry pie is the ultimate definition of summer! Serve at your 4th of July block party, a family BBQ, or make it all for yourself.
Ingredients
Blueberry Pie Filling
- 4 1/2 cup fresh blueberries or frozen, not thawed
- 3/4-1 cup white sugar depending on sweetness of blueberries
- 5 tbsp cornstarch
- 1 juice of lemon
- 1 zest of lemon
- 1/4 tsp salt
Pie Crust
- 1 double crust pie dough or store-bought pie dough
- 1 egg
- 1 tsp milk
- 1 tbsp white sprinkling sugar or coarse sugar optional
Instructions
- Place oven rack in lower 1/3 of the oven, and preheat oven to 375 degrees Fahrenheit.
- In a large bowl, combine all ingredients for blueberry pie filling.
- In a 9 inch pie dish, line one of the pie dough crusts on bottom of dish. Using the tines of a fork, poke holes on the bottom and along the sides of the pie dough to prevent bubbling up while baking.
- In a small bowl, beat one egg and milk together. Brush the bottom and sides of pie dish lightly with a pastry brush. This prevents the bottom from getting soggy.
- Pour in your blueberry pie filling mixture. *Top with the other pie dough crust, creating fluted edges or make a lattice top.
- Brush the top with a little more egg/milk mixture and add a sprinkling of course sugar if desired.
- Place pie dish directly on oven rack (make sure it's in the lower 1/3 of your oven) and **bake for 50-60 minutes.
- Allow to rest on the counter for at least 4 hours before cutting.
Notes
* If using a full pie crust over top of the blueberry filling, make sure to make a few slits near the center of the pie to allow air to escape.
**I would double check at the 30 minute mark, to make sure the pie dough crust isn't getting too brown. If that happens, you can tent a piece of foil over top of the pie to prevent further browning.