Blueberry Pie

🧂 Ingredients

  • 5 cups fresh or frozen blueberries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 double pie crust (store-bought or homemade)
  • 1 tbsp butter
  • 1 egg
  • 1 tbsp coarse sugar

📖 Instructions

🔥 Preheat oven to 400°F (200°C).

🥣 Mix the filling:
In a large bowl, gently combine the 5 cups blueberries, ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, ½ tsp cinnamon, 1 tsp vanilla, and salt. Let sit for 10–15 minutes to macerate.

🥧 Prepare the crust:
Roll out one pie crust and fit it into a 9-inch pie dish. Pour in the blueberry filling. Cut 1tbsp into small pieces. Dot the top of the filling with butter.

✨ Top crust:
Roll out the second crust and place over the filling. Seal and crimp the edges. Cut a few slits in the top to allow steam to escape, or create a lattice top if desired.

🥚 Egg wash:
Beat the egg and brush over the top crust. Sprinkle with coarse sugar for a golden, sparkly finish.

🔥 Bake:
Place the pie on a baking sheet (to catch any drips) and bake for 45–50 minutes, or until the crust is golden brown and filling is bubbling.

⏲️ Cool:
Let the pie cool for at least 2 hours to allow the filling to set before slicing.

🥧 Serve & Enjoy!
Best served slightly warm with a scoop of vanilla ice cream 🍨✨

🍷 Best Wine Pairings for Blueberry Pie:
1. Late Harvest Riesling
Sweet but balanced with bright acidity. The fruity, honeyed notes enhance the blueberries and lemon zest perfectly.

2. Moscato d’Asti
Light, slightly sparkling, and sweet with floral and fruity aromas that pair beautifully with berry desserts.

3. Brachetto d’Acqui
A sweet, aromatic red sparkling wine with berry flavors that echo the pie’s blueberry notes.

4. Ruby Port
Rich, sweet, and full-bodied with dark berry flavors that complement the pie’s deep blueberry taste.

Submitted by: Chef Beatrice

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