Description
A nostalgic dessert that captures the essence of summer with juicy blueberries in a flaky crust.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 pie crust (homemade or store-bought)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine fresh blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Toss gently to coat the blueberries.
- Fit one pie crust into a 9-inch pie plate and pour the blueberry mixture into it. Dot with butter.
- Roll out the second pie crust and place it over the filling. Cut slits in the top for steam to escape.
- Brush the top crust with beaten egg.
- Bake for 45-50 minutes until the filling is bubbling and the crust is golden brown.
- Allow to cool before serving.
Notes
Serve with vanilla ice cream or whipped cream. Store leftovers in the refrigerator or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg