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Homemade Blueberry Pie


  • Author: Lusine Svetlana

Description

This homemade blueberry pie is a classic dessert that never disappoints. With a buttery, flaky crust and a sweet blueberry filling kissed with lemon, it’s the ultimate summer treat. Whether served warm with a scoop of vanilla ice cream or enjoyed chilled, this pie is always a crowd favorite.


Ingredients

  • 1 recipe double pie crust
  • ¾ cup granulated sugar
  • 5 tablespoons cornstarch
  • 1 lemon, zested and juiced
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 5 cups fresh blueberries
  • 2 tablespoons milk or butter
  • Coarse sugar for sprinkling

Instructions

  1. Preheat the oven to 400°F and adjust a rack to the bottom.
  2. In a small bowl, combine sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon, and a pinch of salt. Add to the blueberries and gently stir.
  3. Roll out half the pie dough into a 12-inch circle and place into a 9-inch pie plate. Add the blueberry mixture.
  4. Roll out the remaining crust and place on top. Cut slits for steam or create a lattice crust.
  5. Brush with milk or butter and sprinkle with coarse sugar.
  6. Bake on a rimmed baking sheet for 45–55 minutes until bubbly and golden.
  7. Cool for at least 2 hours before slicing.

Notes

  • Serve slightly warm or fully cooled with whipped cream or vanilla ice cream.
  • Store at room temperature (loosely covered) for up to 1 day.
  • Refrigerate for 3–4 days, covered with foil or plastic wrap.
  • Freeze fully baked pie (cooled and wrapped tightly) for up to 3 months. Thaw overnight in the fridge before serving.
  • To reheat, warm slices in a 300°F oven for 10–15 minutes.