Blueberry Pie

965 Reviews 171 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
ASHESP
Recipe by  ASHESP

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

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Ingredients

Adjust Servings

Original recipe yields 1 pie

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Directions

  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.

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Reviews (965)

Rate This Recipe
KRPAYNE
2066

KRPAYNE

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 the oven temperature to 375 degrees because even after covering the edge of the crust it still got a little overdone on 425 degrees. I would also not cook it on the bottom rack, but the middle rack. Finally, wait at least 1 hour before cutting to let the cornstarch do its thing or you will end up with to much juice. FRESH BLUEBERRYS ARE THE TICKET!!! AGAIN, VERY YUMMY!!! (loved it with vanialla ice cream)!

MrsKatt
1209

MrsKatt

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 followed the recipe to a tee, except increased the cornstarch to 5 tbsp (per several other reviews) and baked at 425. It was very runny and it burned.

BabkaGal
762

BabkaGal

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, I added a splash of lemon juice to the blueberry mixture for some extra flavor, and I covered the edges of the pie crust with aluminum foil until the last 15 minutes (to prevent overbrowning). A great recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 52.6 g
  • 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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