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    You are in: Home / Recipes / Blueberry Pie Recipe
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    Blueberry Pie

    Blueberry Pie. Photo by Chef Bryn

    1/7 Photos of Blueberry Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Bayhill's Note:

    From the "Best of International Cooking" cookbook.

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    Ingredients:

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400ºF. In a small bowl, combine sugar, cinnamon, salt and flour. Sprinkle half of the sugar mixture over bottom pie crust. Cover with blueberries. Sprinkle remaining sugar mixture over blueberries. Sprinkle with lemon juice; dot with butter.
    2. 2
      Place top crust over filling; fold top crust under bottom crust. Flute edge as desired. Brush top pastry with egg yolk. Bake 30 minutes.

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    Ratings & Reviews:

    • on July 16, 2010

      55

      This recipe made a lovely pie. I used Splenda as a sweetener and used heaping cups of berries.
      The egg yoke wash made the pastry shiny and it browned to a lovely shade. I did increase the flour by l/2 tablespoon and the filling was not at all runny.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2008

      I used four cups blueberries adding 3 tablespoons flour and 3/4 cups sugar. Spiced with cardamom, cinnamon, ginger and nutmeg. Also didn`t use egg wash for the top I just wet it with water and dusted with sugar and cinnamon. The baking time I would change. I did have to extend the time by about 15 minutes. Baking I suggest the first 15 in a 425 degree preheated oven then lower to 350 for 20-30 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2010

      55

      I loved this pie. I did make some changes though. I actually had leftover pie dough from a Kentucky Bourbon Pecan pie, so I found this recipe, since we have lots of frozen blueberries that we'd purchased from the farms and froze during the season.

      I doubled the amount of blueberries, putting them in mostly frozen. I also didn't have enough dough for the top, so I just criss-crossed some strips (I've uploaded a picture). I did 1-1/2 tblspns of flour, thinking I should have used cornstarch, but in the end, glad I didn't. I kept the rest of the recipe exactly the same.

      I baked the pie for about 10 minutes longer, since the berries were mostly frozen. What came out of the oven was absolutely wonderful. When I served the pie, I spooned some of the syrup over each piece of the pie, so it didn't go to waste. I'll make this pie many more times! Thank you for this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Blueberry Pie

    Serving Size: 1 (872 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2759.3
     
    Calories from Fat 1344
    48%
    Total Fat 149.4 g
    229%
    Saturated Fat 41.9 g
    209%
    Cholesterol 196.5 mg
    65%
    Sodium 2345.9 mg
    97%
    Total Carbohydrate 332.5 g
    110%
    Dietary Fiber 22.3 g
    89%
    Sugars 130.2 g
    521%
    Protein 30.1 g
    60%

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