Blueberry Pie

Bursting with blueberries and just a bit of lemon, this classic fruit pie just tastes like summer. With no slicing or pitting needed, it’s the perfect way to use up a bounty of produce. This pie features a flaky crust, a juicy filling that features hints of cinnamon and nutmeg and a little sparkle and crunch on top. Serve with vanilla ice cream or fresh whipped cream for the ideal end to a sultry summer evening.

Skill LevelBeginner

Amount8-10 servings

Ingredients & Tools
Instructions

Ingredients

3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
4 cups (2 dry pints) fresh blueberries
2 tablespoons fresh lemon juice, from 1 lemon
1 box (14.1 ounces) refrigerated pie crusts or 1 recipe Flaky Pie Crust
2 tablespoons butter, cut into small pieces
1 egg
2 tablespoons water
Wilton Sparkling Sugar

Supplies
9inch Pie Pan

Instructions

Click to mark complete

Preheat oven to 400°F. Prepare a cookie pan with aluminum foil.
In a large bowl, stir together sugar, cornstarch, lemon zest, salt, cinnamon and nutmeg until well-combined. Add blueberries and lemon juice; toss until the berries are evenly coated.
Gently unroll pie crust and fit into a 9 in. pie pan. Pour blueberry mixture into crust. Top filling with the small butter pieces.
On a lightly floured surface, gently unroll second pie crust. Cut it into 3/4 in. strips. Place strips horizontally, then weaving in vertically, across the top of the pie, trimming so that each strip comes to the edge of the pie. Fold bottom crust over strips and crimp. Whisk together egg with water until well combined. Brush over strips and edges of pie. Sprinkle with sparkling sugar, if using.
Place on prepared cookie pan (to catch drips) and bake 15 minutes. Lower oven temperature to 375°F and continue to bake 35-40 minutes longer, or until crust is deeply golden and filling is bubbly. If crust begins to brown too much during baking, cover edges of pie with aluminum foil. Cool completely in pan on cooling grid.

Notes

- Filling will continue to thicken as the pie cools.
- Frozen blueberries may be substituted for fresh. They should be fully thawed and drained before proceeding with the recipe as written.
- To weave a lattice as pictured, cut some of the strips in half and weave as one.