Description
This Homemade Blueberry Pie is a classic summer dessert with a buttery, flaky crust and a juicy, sweet-tart blueberry filling. Simple, comforting, and bursting with fresh berry flavor — it’s the kind of pie that never fails to impress.
Ingredients
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- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 cups fresh blueberries
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 tablespoon butter
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sugar, cornstarch, cinnamon, and salt.
- Add the blueberries and toss gently until evenly coated.
- Line a 9-inch pie plate with one crust. Spoon the blueberry mixture into the crust and dot with butter.
- Cover with the second crust, sealing and crimping the edges. Cut small slits on top to allow steam to escape.
- Bake for 45–50 minutes or until the crust is golden brown and the filling is bubbling.
- Cool on a wire rack before serving to allow the filling to set.
Notes
- You can brush the top crust with a beaten egg for a shiny golden finish.
- If the edges brown too quickly, cover them with foil during baking.
- Frozen blueberries can be used — just don’t thaw them first.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg