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–+ servings
blueberry pie close up in blue pie dish on cutting board
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5 from 2 votes

Easy Blueberry Pie

A delicious and easy to make blueberry pie that will WOW your friends and family!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Sweets
Cuisine: American
Keyword: blueberry pie from scratch, lattice top pie
Servings: 8 servings
Calories: 384kcal
Author: Wendi Spraker

Ingredients

  • 2 Refrigerated pie crusts feel free to make your own crust!
  • ¾ C Granulated Sugar
  • ¼ C cornstarch
  • The zest of one lemon
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 6 Cups Blueberries
  • 1 Tbs butter cut into pea sized pieces, refrigerate till ready to use.
  • 1 egg yolk
  • 1 Tbs heavy cream
  • 2 Tbs Raw sugar

Instructions

  • Preheat the oven to 400 – and place a large cookie sheet on the lower rack of the oven to catch drips
  • Prepare your pie plate with non stick cooking spray. Place one crust into your pie pan. Then set aside.
  • Stir the sugar, cornstarch, lemon zest, cinnamon, nutmeg, cloves and salt into a large mixing bowl. Add the blueberries and gently toss until blueberries are coated. Turn blueberries out into the bottom layer of pie crust.
  • Take top crust and make lattice by cutting into strips and weaving onto top of pie. Pinch edges together firmly to make fluted design.
  • In a small bowl, beat the egg yoke and cream together – paint onto the top crust of the pie. Sprinkle top with the 2 Tbs of sugar. Place the tiny pieces of butter around the top of the pie.
  • Place pie in the refrigerator for at least 5 mins.
  • Place pie on the middle wrack of the oven and bake at 400 for 20 mins then decrease the temp to 350 for 35-45 mins.

Video

Notes

  • I recommend using refrigerated pie crust for the ease of making the pie, however, a homemade crust is so much better.  Do that if you can! 
  • Taste the blueberries before you start making the pie, if they are not very sweet berries, increase the sugar by ¼ cup.  
  • Use fresh blueberries, if they are in season (late spring/ early summer on the east coast). 
  • Gently rinse your blueberries and allow them to dry completely before using. 
  • Use frozen blueberries if you can not find fresh. 
  • The lemon zest adds plenty of freshness and is important to the flavor balance, don't leave that part out. 
  • Serve with a fresh vanilla ice cream - oh man!  So good!  PRO TIP:  The crust on this pie is made even more perfect by using an egg wash and then coat the whole top with about 4 Tbs raw sugar.  This gives a lovely brown and crunchy top. Of course, this is 2 Tbs more than I recommend in the recipe, but I know there are some daring people out there.  

Nutrition

Serving: 1eighth | Calories: 384kcal | Carbohydrates: 62g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 226mg | Potassium: 126mg | Fiber: 3g | Sugar: 32g | Vitamin A: 165IU | Vitamin C: 10.8mg | Calcium: 18mg | Iron: 1.5mg