Easy Blueberry Pie

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Author: Amy

Ingredients

2 (9") pie crust use one full recipe which makes 2 pie crusts
4 cups fresh or frozen blueberries if frozen allow to slightly thaw before mixing
1-2 tablespoons lemon juice, plus the zest of the lemon
¾ cups granulated sugar
3 tablespoons corn starch or tapioca starch or arrowroot
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon butter cut into small cubes
1 large egg lightly beaten for egg wash

Instructions

Pie Crust: Prepare the pie crust as directed, allowing time for it to chill before rolling it out. (If using a store-bought pie crust, follow the directions on the packaging to determine when to take it out of the refrigerator.)
Pie Filling: Adjust the oven rack to the lower third position and preheat your oven to 425°F (218°C). Make the pie filling by tossing the blueberries in a bowl with the sugar, cinnamon, nutmeg, flour, and the zest and juice from a lemon in a large bowl. Allow it to sit while you roll out the pie crust.
Bottom Crust: On a lightly floured surface, roll out a disc of pie dough to a ⅛" thickness and transfer it to the bottom of a 9" pie dish. Use your fingers to gently press the pie crust onto the plate so there are no spaces between the dough and the plate. Give the blueberry pie filling another stir and pour it into the crust. Use a spatula to spread it evenly and then arrange the small cubes of cold butter across the top of the filling. Roll out the second pie crust to a ⅛" thickness.
Top Crust: At this point you have a choice to make a lattice design with the top crust or simply lay the second crust over the pie filling and tuck in the edges.
lattice crust design: If you are making a lattice crust design, after rolling out the top crust, cut it into 1" strips with a sharp knife. Lay half of the strips in one direction over the top of the pie. Starting from the center, pull back every other strip halfway. Lay one strip in the opposite direction and pull the strips back into their original place. Do this again, but pull back the strips that weren't used the first time. Repeat until your pie is covered with the strips of crust.
OR
simple crust design: After rolling the top crust over the pie dish, use a sharp knife to trim the excess dough from around the edge of the pie plate. Use your fingers to pull both the bottom and top pie crust up and slightly away from the edge of the pie dish. Fold the edge under itself and press down to seal the edge in place. Rotate the pie a quarter turn and repeat until edges are neatly tucked in. Use a sharp knife to cut slits in the top of the crust in order to allow steam to escape as it bakes.
Egg Wash: Beat the egg in a small bowl and then use a pastry brush to brush it over the top of the pie crust.
Pie Shield: In order to protect the edges of the pie from over-browning, use a long strip of aluminum foil (about 38" long) by folding it in half lengthwise and then folding in half again, lengthwise. Wrap it around the edges of the pie plate and over the edges of the crust. Place the pie on a baking sheet to catch any spills that may happen while it's baking.
Bake: Bake in a preheated 425°F (218°C) oven for 20 minutes. Remove the pie shield from the pie, turn down the oven to 375°F (190°C) and bake an additional 30-40 minutes or until the crust is golden brown and the juices are bubbly.
Cool: In order for the pie to set properly and avoid being runny, let it cool for 3 hours before slicing.

Nutrition Facts

Easy Blueberry Pie

Amount Per Serving

Calories 343 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 27mg9%

Sodium 196mg9%

Potassium 110mg3%

Carbohydrates 53g18%

Fiber 3g13%

Sugar 26g29%

Protein 4g8%

Vitamin A 118IU2%

Vitamin C 8mg10%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

This blueberry pie can be made ahead of time and stored in the fridge for up to 5 days.
Baked blueberry pie can be frozen, after it has cooled completely, wrapped in plastic for up to 3 months. Allow to thaw overnight in the fridge before serving at room temperature.