Introduction:
This blueberry pie recipe is a classic summer dessert that never fails to impress. The combination of fresh blueberries, a flaky crust, and a hint of lemon is simply irresistible. Whether you’re hosting a barbecue or simply craving a sweet treat, this blueberry pie is sure to be a hit!
Preparation time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Serves: 8
Ingredients:
- 2 ½ cups fresh blueberries
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 pre-made pie crust
- 1 egg, beaten
- 1 tablespoon turbinado sugar (optional)
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, combine the blueberries, sugar, lemon juice, cornstarch, and lemon zest.
- Roll out the pie crust and place it in a pie dish. Trim any excess crust and crimp the edges.
- Pour the blueberry mixture into the crust.
- Top the pie with the remaining crust, either as a lattice or a full crust with slits cut for venting.
- Brush the crust with the beaten egg and sprinkle with turbinado sugar, if desired.
- Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool before serving. Enjoy!
Nutrition Information:
Calories: 250 || Carbohydrates: 40g || Protein: 2g || Fat: 10g || Fiber: 3g
What I Love About This Recipe?
- The fresh blueberries create a burst of flavor in every bite.
- The hint of lemon adds a refreshing twist to the traditional blueberry pie.
- The flaky crust pairs perfectly with the juicy blueberry filling.
- It’s easy to make and perfect for summer gatherings.
- Leftovers taste just as delicious the next day!
What To Avoid While Making this Recipe?
- Avoid using frozen blueberries as they may release too much liquid and make the pie too watery.
- Avoid over-mixing the blueberry filling to prevent the berries from breaking down.
- Don’t skip the lemon juice and zest, as they enhance the flavor of the blueberries.
- Avoid undercooking the pie crust, as it may become soggy. Make sure to bake it until golden brown.
- Avoid cutting into the pie too soon after baking, as the filling needs time to set.