Delicious Blueberry Pie: Your Summer Dessert Dream

This homemade Blueberry Pie beautifully captures the essence of summer, making it a delightful crowd-pleaser for any occasion.

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Prep Time 15

Cook Time 55

Cooling Time 2

Total Time 3 10

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 cups Fresh Blueberries If using frozen, ensure they are thawed and drained.
1 cup Sugar Can substitute with honey or maple syrup.
2 tablespoons Flour Use cornstarch for gluten-free.
1 tablespoon Lemon Juice
1 teaspoon Cinnamon A pinch for flavor.
2 tablespoons Butter Cut into small pieces to dot on top.

For the Pie Crust

1 crust Pie Crust Store-bought or homemade.

Equipment

mixing bowl
Rolling Pin
Pie Pan
Oven

Method

Step‑by‑Step Instructions for Blueberry Pie

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine blueberries, sugar, flour, lemon juice, and cinnamon. Toss gently and let sit for 10-15 minutes.
Roll out the pie crust on a floured surface until about 12 inches in diameter. Fit into a 9-inch pie pan.
Pour the blueberry mixture into the crust and dot with butter.
Cover the pie with a second crust or weave a lattice top. Cut slits for steam if covering completely.
Trim and crimp the edges of the crust.
Bake for 15 minutes at 425°F, then lower the temperature to 350°F (175°C) and bake for another 30-40 minutes.
Allow the pie to cool for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 250IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Drain excess liquid from blueberries to avoid a soggy crust. Allow cooling for neat slices and consider blind baking the crust for crispness.

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