Golden Blueberry Pie
A delightful dessert packed with juicy blueberries and a hint of lemon, encased in a flaky crust.
Ingredients
For the Base
- 2 pieces pie crusts (refrigerated for a consistent flake)
For the Filling
- 2/3 cup sugar Can use a sugar substitute for lower sugar content.
- 4 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 5 cups blueberries (freshly rinsed and patted dry) Fresh blueberries are ideal; frozen can be used.
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 1/2 tbsp unsalted butter (cut into small pieces) Can be replaced with a plant-based alternative.
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 fit it into a 9-inch pie pan.
- Trim excess dough and place the pan in the refrigerator while preparing the filling.
Make the Filling
- In a medium bowl, whisk together the sugar, cornstarch, salt, lemon zest, and ground cinnamon until combined.
- Add the lemon juice and vanilla extract, stirring to combine before gently folding in the blueberries.
Assemble the Pie
- Pour the blueberry filling into the chilled bottom crust and scatter pieces of unsalted butter on top.
- Brush the rim of the bottom crust with the egg wash.
Top the Pie
- Place the second crust over the filling, seal the edges by crimping with a fork, and cut 4-5 slits in the top crust.
- Brush the top with egg wash and sprinkle coarse sugar.
Bake
- Bake in the preheated oven for 60 minutes or until the crust is golden brown and the filling is bubbling.
Cool
- Let the pie cool on a wire rack or countertop for at least 4 hours before slicing.
Notes
Make the pie a day in advance; store leftovers tightly covered in the refrigerator for up to 3 days. If using frozen blueberries, add an extra tablespoon of cornstarch.