Ingredients
• 2 1/2 cups fresh blueberries (or frozen, thawed)
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 package prepared pie crusts (or homemade)
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently until well combined.
3. Set aside and let sit for 10 minutes.
4. Roll out the pie crust and fit into a 9-inch pie dish. Trim excess dough.
5. Pour blueberry filling into crust, spreading evenly.
6. Cover with the second crust or create a lattice pattern, sealing the edges.
7. Whisk egg and water to make an egg wash; brush over the top crust.
8. Bake for 45-50 minutes until crust is golden and filling is bubbling.
9. Cool for at least 2 hours before serving.
Notes
• Use ripe, fresh blueberries for the best flavor.
• You can use homemade pie crust for added flavor.
• For a golden finish, brush the crust with egg wash before baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze, wrap tightly with plastic wrap and seal in a freezer-safe bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg