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
- Preheat the oven to 400°F and adjust a rack to the bottom.
- 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.
- Roll out half the pie dough into a 12-inch circle and place into a 9-inch pie plate. Add the blueberry mixture.
- Roll out the remaining crust and place on top. Cut slits for steam or create a lattice crust.
- Brush with milk or butter and sprinkle with coarse sugar.
- Bake on a rimmed baking sheet for 45–55 minutes until bubbly and golden.
- 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.