Editors' Pick
Blueberry Pie
photo by May I Have That Rec





- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 (15 ounce) package refrigerated pie crusts
- 1 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large egg, lightly beaten
- 1 teaspoon sugar
directions
- SPRINKLE berries with lemon juice; set aside.
- FIT half of pastry in a 9-inch pieplate according to package directions.
- COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
- Pour into pastry shell, and dot with butter.
- UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
- Place pastry over filling; seal and crimp edges.
- Cut slits in top of crust to allow steam to escape.
- Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
- Cover edges with aluminum foil to prevent overbrowning, if necessary.
- Serve with vanilla ice cream, if desired.
Questions & Replies

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I followed this recipe, i thiiink i followed it right? But i wanted to know what might cause my pie to be runny? Here are the things i did that perhaps you guys could tell me where i went wrong:- 1. I mixed the sugar, berries, pinch of salt and cinnamon over a low heat for about 10 secs and then i removed it from the heat. 2. After i took it out from the oven, i let it cool on the cooling rack prolly about 2hrs or more? So someone said that i shouldve transfered it to the freezer before serving.... was i supposed to do that? Plssss help me, the pie was so delicious, and i was asked to make it again... P.s THANKS FOR THE RECIPE
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Reviews
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The story behind why I made this pie is so unbelievable, that I won't even get started.<br/>I made it with the following changes: I added about 1/2 tsp of vanilla, and a little lemon zest. I knew the baking time was off..bake at least 50 min, until brown and bubbling. Do NOT slice for at least an hour, or you will have a runny mess. If you wait til it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit.<br/>This was excellent. Truly excellent.
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Read here to make a perfect pie using frozen blueberries: We used the full five cups of blueberries thawed, thoroughly drained, and squeezed a bit in a colander. To the flour mix we added one tsp of cornstarch. In place of sugar, we used splenda (cup for cup) to save calories. We tried previous reviewers methods of brushing egg wash on the bottom crust before putting in the filling; this worked well. My husband rolled the top crust out, cut it into seven 1 1/4" wide strips and did a basketweave pattern on top. (We saw this method on Alton Brown's Good Eats Blueberry episode.) We dotted the margarine in between the slats of the top crust, and brushed on an egg wash of one beaten egg with approx. 1 tbsp water. It looked like a Martha Stewart pie. Alton says to let it cool a long time--at least two hours--so that it will hold up. Ours cut and held together perfectly, but we let it cool overnight. We ate it for breakfast this morning warmed up with lowfat vanilla frozen yogurt on top. It was easy, delicious, lower calorie than most pies, and a perfect spring/summer dish. The frozen blueberries were much more cost effective, and I doubt anyone would guess that they were not fresh. Thank you for sharing!
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Tweaks
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This is the first time I've had blueberry pie, but definitely not the last! DH has been craving one, so he made this today. We had to use frozen blueberries in place of fresh and since we didn't drain the berries, he put in heaping 1/2 teaspoon of cornstarch with the flour. Based on other reviews, we use about 4 1/2 cups blueberries, but I think next time we'll add the full 5. The pie held together very well with the addition of cornstarch. Absolutely delicious!! Thanks!
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.