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Fresh Blueberry Pie

Sweet, juicy blueberries tucked inside a flaky golden crust make every slice feel like a little Southern celebration. Even if homemade pie feels a bit intimidating, this one keeps things simple and approachable from start to finish.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 3 hours 30 minutes
Servings: 8 servings
Calories: 217
Ingredients Method Notes

Ingredients
  

  • 4 cups blueberries fresh or frozen
  • 1/4 cup cornstarch 30 g
  • 1/2 cup granulated sugar 60 g
  • 1 tablespoon fresh lemon juice 15 ml
  • 1 Double Crust Pie Dough recipe follows
  • 1 egg lightly beaten
  • 1-2 tablespoons demerara raw sugar

Method
 

  1. Preheat oven to 425 degrees.
  2. Toss the blueberries in a large bowl with the cornstarch, sugar, and lemon juice.
  3. Roll out one disc of pie dough into a 12-inch circle on a lightly floured surface.
  4. Transfer the dough to a 9-inch pie pan or dish and gently press into the bottom and sides, leaving excess dough hanging over the edge.
  5. Place the pie pan in the refrigerator while rolling out the remaining dough into a 12-inch circle.
  6. Add the blueberry mixture to the pie pan.
  7. Place the second dough circle on top of the berries.
  8. Press the dough together around the edge of the pan to seal.
  9. Trim off overhanging dough by gently pressing a rolling pin over the edge of the pan.
  10. Crimp the edges or press with the tines of a fork if desired.
  11. Cut 5 or 6 slits around the top of the pie with a small sharp knife.
  12. Brush the top crust with the lightly beaten egg.
  13. Sprinkle the top with demerara raw sugar.
  14. Reduce the oven temperature to 375 degrees.
  15. Place the pie pan on a baking sheet and bake for 60–70 minutes until the crust is deep golden and the juices are bubbling.
  16. Cool completely before serving, at least 2 hours and preferably 4 hours.

Notes

Store leftover pie covered in the refrigerator for up to 3–4 days. Serve slices with vanilla ice cream or fresh whipped cream for a classic dessert pairing.