Blueberry Pie
Featured in Allrecipes Magazine

Blueberry Pie

1021
ASHESP 1

"This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top."

Ingredients

1 h 5 m {{adjustedServings}} servings 366 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

1021
  1. 1292 Ratings

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This pie is very yummy! I would only changed a couple of things. I put 5 level Tablespoons of cornstarch instead of the 3 TBSP. I also added 2 TBSP of lemon juice. I would advise changing th...

I'm giving this four stars because I had to tweak it some. I used 5 cups of blueberries, 6 tbsp of cornstarch and 1 1/4 c sugar, lowered the heat to 400 and it was perfect! The first one I made,...

I loved this pie recipe! It was super-easy to make, and it was delicious! After reading the other reviews, I put in 4 tbsp of cornstarch instead of 3 tbsp, and it set without a problem. Also,...