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Classic Blueberry Pie (Homemade Summer Pie)

Classic Blueberry Pie: A Joyful Summertime Slice

  • Author: Sienna Hartwell
  • Total Time: 70-80 minutes plus cooling time
  • Yield: 8 servings

Description

A classic homemade blueberry pie, perfect for summer gatherings.

Ingredients

Scale
  • 1 box (14.1 ounces) refrigerated pie crusts
  • 6 cups fresh or frozen blueberries
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Allow pie crusts to sit at room temperature for about 15 minutes.
  3. Gently unfold one pie crust and press it into a 9-inch pie plate. Trim excess pastry, leaving about a 1/2-inch overhang.
  4. In a large bowl, combine blueberries, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Stir gently to coat the blueberries.
  5. Pour the blueberry mixture into the prepared pie crust. Dot the top with the small pieces of butter.
  6. Unfold the second pie crust. Place it over the filling. Trim, leaving a 1/2-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  7. In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the top crust with the egg wash. Sprinkle with coarse sugar, if desired.
  8. Place the pie on a baking sheet to catch any drips.
  9. Bake for 15 minutes at 425°F (220°C).
  10. Reduce oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with foil.
  11. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.

Notes

  • If using frozen blueberries, do not thaw them before using.
  • The pie is best served warm or at room temperature.
  • Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
  • For a lattice top crust, cut the second pie crust into strips and weave them over the filling before crimping the edges.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://thecookchic.com/classic-blueberry-pie-homemade-summer-pie/