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Slice of blueberry pie with scoop of ice cream on clear plate on wood. Overhead shot
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5 from 2 votes

Blueberry Pie

Let the blueberries be the star of the show with this simple and classic recipe.
Prep Time30 mins
Cook Time1 hr
Rest time30 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, dessert, pie, summer
Author: Andrea

Equipment

  • 9" pie plate
  • Rolling pin

Ingredients

  • 6 cups blueberries, fresh
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 tsp kosher salt
  • 1 lemon, juice of
  • 1 egg, for egg wash

Instructions

For the filling

  • Wash and dry blueberries. Place in a bowl large enough so there is room to stir.
  • In a separate bowl, mix together sugar and cornstarch. Add to blueberries. Add salt and lemon juice and stir until incorporated
  • Let sit at room temperature for 30 minutes or in the fridge for up to 24 hours.

Assembly

  • Preheat oven to 375°F. Place rack in center of oven.
  • Roll out the bottom pie crust a circle that is about 5-8 cm (2-3") bigger than the pie plate and approx. 2-3 mm thickness. Place in pie plate and press to form.
  • To make the egg wash mix the egg together thoroughly. brush the edges of your pie crust with egg wash and pour in the blueberry filling.
  • Roll out the top slightly bigger than the pie plate. Fold in half and cut vent holes by making 3 slits on an angle. Place the folded edge in the center of the pie and unfold. Press the edges together.
  • Trim edges with scissors so there is about 1.5 cm (1/2") overhang. Fold edge under to create a lip.
  • Using the thumb and forefinger of one hand and the forefinger of the other pinch "V" shapes around the edge. With a floured fork press down the outside "V"s to make a decorative pattern (optional). See photos above.
  • Egg wash the entire top and edges of the pie and sprinkle with granulated sugar.
  • Place the pie on a parchment lined tray to catch the drips
  • Place in preheated oven and bake for one hour checking after 40 minutes to see if edges are browning too much. If they are, lower oven temperature to 350°F and/or cover edges with foil.
  • After one hour check to see if the filling has nicely bubbled out and the crust is very golden brown. If you think it could bake for another 5-10 minutes without getting too dark, do it.
  • When done remove from oven and let stand for a minimum of one hour but preferably overnight.

Notes

  1. To serve pie warm; preheat oven to 350°F and bake for 20-30 minutes. Check warmth by inserting a paring knife, leave it in for a few seconds, then check the temperature.
  2. Pie can be frozen before baking. Let freeze unwrapped and wrap when frozen. Bake from frozen in a preheated 350°F oven for the same amount of time. 
  3. Pie can be frozen after baking. Let cool completely, wrap and freeze. Defrost unwrapped at room temperature and reheat it in a 350°F oven for 30 minutes.