Ingredients
Scale
- 2 cups (300g) fresh or frozen blueberries
- ¾ cup (150g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp ground cinnamon (optional)
- 1/8 tsp salt
- 2 tablespoons unsalted butter, cubed
- 2 store-bought or 2 homemade 9-inch pie crusts (top and bottom)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Preheat oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Set aside.
- In a large bowl, gently toss blueberries with sugar, flour, lemon zest, lemon juice, cinnamon (if using), and salt. Let sit 10 minutes.
- Spoon blueberry mixture into the pie crust. Dot with cubed butter.
- Cover with top crust—either full, latticed, or crimped. Seal and crimp edges. Cut 4–5 small slits in top for venting.
- Brush top crust with beaten egg and sprinkle with coarse sugar.
- Bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and bake 35–40 minutes more, until crust is golden and filling is bubbling.
- Cool completely on a wire rack (at least 2 hours) before slicing for clean cuts.
Notes
- For extra flavor, add a splash of vanilla extract or a pinch of black pepper to the filling.
- If using frozen blueberries, do NOT thaw—this prevents excess liquid and soggy crust.
- Best served warm or at room temperature. Reheat slices in a toaster oven for crispiness.
- Pair with vanilla ice cream, whipped cream, or cheddar cheese (yes, really!).
- Prep Time: 20 mins
- Cook Time: 55 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 278 Kcal
- Sugar: 28g
- Sodium: 214mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 27mg
