Ingredients
Scale
- 2 pie crusts (store-bought or homemade)
- 6 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
- In a large bowl, gently combine the blueberries, granulated sugar, flour, lemon juice, and cinnamon.
- Pour the blueberry mixture into the pie crust. Dot the top with the small pieces of butter.
- Roll out the second pie crust and place it over the filling. Trim the edges and crimp them together with the bottom crust to seal. You can also create a lattice top if desired.
- Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar.
- Bake for 15 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them first; simply add them directly to the mixture and add an extra tablespoon of flour.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg