Description
A delightful pie filled with plump blueberries and a flaky buttery crust, perfect for summer gatherings.
Ingredients
Scale
- 4 cups fresh blueberries
- 1 pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the crust: Combine flour, a pinch of salt, and cold butter until crumbs form. Add ice water gradually until it comes together. Roll it out and fit it into a large baking sheet or slab pan.
- In a mixing bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, and zest until evenly coated.
- Pour the blueberry mixture into the prepared crust, spreading it evenly.
- Top with a lattice design or simply lay it over the filling and cut slits for ventilation. Brush the top with egg wash.
- Bake for 40-45 minutes, or until the crust is golden and filling bubbling.
- Allow to cool for at least 30 minutes before slicing.
Notes
For a different twist, substitute other seasonal fruits like raspberries or blackberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: blueberry pie, summer dessert, slab pie, family recipe, baking