By Casa de Suna
Published Jun 22
This flaky, jammy blueberry pie tastes like summer in every slice.
There’s nothing quite like a classic, old-fashioned blueberry pie during the warmer months. It’s the perfect way to make the most of peak-season berries, transforming them into a juicy, deeply flavorful dessert tucked into a golden, buttery crust. It’s the kind of dessert you’ll find yourself making all season long.
How to Make It
Difficulty: Easy
Overall Time: 5 Hr 30 min
Prep Time: 20 min
Cook Time: 55 min
Serves: 6 to 8
INGREDIENTS
Filling:
- 5 cups fresh blueberries
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon fresh lemon juice
Crust:
- 1 pie crust, rolled and crimped
- 1 egg white, lightly beaten
- 1-2 tbsp coarse sugar for sprinkling
INSTRUCTIONS
- Prepare the filling. Whisk together the cornstarch and water until smooth. Combine the blueberries, sugar, and lemon juice in a large bowl. Stir in the cornstarch mixture until the berries are evenly coated. Pour the filling into the prepared pie shell.
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Brush the exposed crust with egg white and sprinkle generously with coarse sugar.
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Preheat oven to 425°F (220°C). Place the pie on a foil-lined baking sheet. Bake for 20 minutes. Reduce heat to 375°F (190°C) and continue baking for 25-35 minutes, until the crust is golden brown and the filling is bubbling in the center.
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Place the pie on a cooling rack and allow it to cool for at least 3-4 hours before slicing. This gives the filling time to set beautifully.
Brush the exposed crust with egg white and sprinkle generously with coarse sugar.
Preheat oven to 425°F (220°C). Place the pie on a foil-lined baking sheet. Bake for 20 minutes. Reduce heat to 375°F (190°C) and continue baking for 25-35 minutes, until the crust is golden brown and the filling is bubbling in the center.
Place the pie on a cooling rack and allow it to cool for at least 3-4 hours before slicing. This gives the filling time to set beautifully.
