This blueberry pie is unbelievably delicious, with the perfect fruit-to-sauce ratio and just enough sweetness! It's a blue-ribbon-ready pie that is full of luscious, juicy blueberries blanketed in a buttery, flaky crust. The filling is so versatile and can also be used on ice cream, pancakes, yogurt, and so much more!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
To begin, preheat your oven to 400°F (205°C/Gas Mark 6) and zest the lemon.
While the oven has preheats, grab a large mixing bowl and mix together the 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon zest & juice, ½ teaspoon ground cinnamon, and 1 pinch salt. Then gently fold in your 6 cups blueberries until combined.
Roll and place half of the crust into your pie plate (reserving the other half to top the pie). Fill the crust with your blueberry mixture and dot with the cubed butter.
Top with the remaining crust. Cut 4 or 5 slits in the pie crust to allow steam to escape OR cut the top half of your crust into 1-inch strips and create a lattice by weaving them across your pie.
Place your pie on a baking sheet to catch any messy drippings then transfer to the center rack and bake at 400°F (205°C/Gas Mark 6) for 45-55 minutes.
Your pie is done when the crust is golden and the filling is bubbly. Remove it from the oven then allow to cool at room temperature for 2 hours before serving.
Notes
If the pie begins to brown too much, you can cover it with a sheet of aluminum foil. Every oven is different, but for mine, I was able to bake the pie for the full 55 minutes at 400°F (205°C/Gas Mark 6) without any burning.
Try using a lattice cutter! If you prefer a lattice topping, I recommend using a lattice cutter with fluted edges to make cutting even, pretty strips so easy!
Using frozen blueberries? Make sure to thaw them first! After thawing, drain away the liquid that will collect in the bag. More juice will be drawn out when you add sugar, so you don’t want the pie to get too runny!
Can’t find cornstarch? Try using potato starch! Potato starch is another great thickener for fruit pies that can be substituted in an equal amount.
Make sure to mix the filling before adding it to the crust! Starch tends to sink to the bottom when the filling sits, so make sure you stir the filling very well, scraping the bottom if necessary.
To store: Fruit pies can be stored wrapped in a layer of plastic cling film at room temperature or in your refrigerator for 2 to 3 days.
To freeze: You can easily store this delightful blueberry pie in your freezer for up to 6 months! Make sure to first wrap the cooled pie in two layers of plastic cling film or a layer of plastic cling film and a sheet of aluminum foil. Let the pie thaw in your fridge overnight before reheating.
To reheat: The best way to reheat a pie is in the oven! Preheat your oven to 350°F (175°C/Gas Mark 4), then place the unwrapped pie on a lined baking sheet. Then, put the pie into your oven and bake for about 20 to 30 minutes or until the pie is heated through and bubbly. Make sure to let it cool down before serving.