Easy Blueberry Pie
A classic, easy Summer blueberry pie recipe, homemade with simple ingredients: Perfect flaky crust is filled with stable fresh or frozen blueberry filling.
Servings: 8 Slices
Calories: 386kcal
Ingredients
- 1 package Refrigerated pie crust Contains 2 pie crusts
- 5 cups Fresh blueberries Or frozen but not thawed
- ⅔ cup Granulated sugar
- 1 teaspoon Lemon zest Optional but highly recommended
- ¼ teaspoon Cinnamon powder Optional but highly recommended
- 4.5 tablespoon Cornstarch
Instructions
- Unfold one pie crust and spread it in a 9 inch pie dish. Trim and crimp the edges. Keep aside.
- In a large mixing bowl, add blueberries, sugar, lemon zest, cinnamon, cornstarch and mix.
- Spread this blueberry mixture evenly in the prepared pie crust.
- Unfold the other pie crust and place it on top of the blueberries. Trim and crimp the edges to make a double crust pie. Use a knife to make slits for venting. (Instead of this, you can also do a lattice top with strip of pie crusts).
- Cover the pie crust edges with aluminum foil and place the dish on a baking tray.
- Bake at 425 degrees F for 10 minutes on the middle rack.
- Then, lower the temperature to 350 degrees F and bake for another 40-45 minutes or until crust is golden brown.
- Allow this pie to cool down completely (3-5 hours). I like to chill it overnight. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
Calories: 386kcal | Carbohydrates: 61g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium: 226mg | Potassium: 124mg | Fiber: 3g | Sugar: 25g | Vitamin A: 50IU | Vitamin C: 9.3mg | Calcium: 16mg | Iron: 1.7mg