Golden Blueberry Pie
A delightful dessert that combines sweet and tangy blueberries with a flaky, buttery crust, perfect for any occasion.
Ingredients
For the Base
- 2 pieces refrigerated pie crusts for a consistent flake
For the Filling
- 2/3 cup sugar
- 4 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 5 cups blueberries freshly rinsed and patted dry
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 1/2 tbsp unsalted butter cut into small pieces
For Topping
- 1 piece egg beaten with 1 tbsp water (egg wash)
- 2 tbsp coarse sugar sprinkled on top for extra crunch
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Remove one pie crust from the refrigerator and settle it into a 9-inch pie pan, making sure it conforms to the sides without stretching. Trim any excess dough hanging over the edge and keep the pan in the refrigerator while you make the filling.
Making the Filling
- In a medium bowl, whisk together the sugar, cornstarch, salt, lemon zest, and cinnamon until smooth. Add the lemon juice and vanilla extract, then gently fold in the fresh blueberries until they're coated evenly with the mixture.
Assembling the Pie
- Remove the chilled bottom crust and pour in the blueberry filling. Evenly distribute the small pieces of unsalted butter over the top of the filling. Brush the rim of the bottom crust with egg wash.
Topping It Off
- Remove the second crust from the refrigerator and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut 4-5 small slits in the top crust to let steam escape. Brush the surface with egg wash and sprinkle coarse sugar over the top.
Baking
- Place the pie on the bottom rack of your oven and bake for 60 minutes or until the crust is golden brown and the filling is bubbling.
Notes
Allow the pie to cool for at least 4 hours before slicing; this helps the filling set. If the crust browns too quickly, cover it with foil during baking.