Blueberry Pie
A juicy double-crust pie filled with wild lowbush blueberries thickened just enough to hold their shape when sliced.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •9-inch pie plate
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12 g
- carbs
- 50 g
- protein
- 3 g
- calories
- 320
Instructions
- 1
Cut butter into flour and salt until crumbly, then bind with cold water into two discs and chill 30 minutes.
- 2
Toss blueberries with sugar, cornstarch and lemon juice.
- 3
Line the pie plate with the bottom crust and add the filling.
- 4
Top with lattice or a full crust, seal edges and cut vents.
- 5
Bake at 200°C for 15 minutes, then reduce to 180°C and bake 30 minutes until the filling bubbles thickly.
- 6
Cool fully, at least 3 hours, before cutting for clean slices.
Chef's tips
If using frozen berries, do not thaw first — bake a few minutes longer and add an extra tablespoon of cornstarch.
Ingredient substitutions
- wild blueberries → cultivated highbush blueberries
Storage
Cover and refrigerate up to 4 days.
Reheating
Serve at room temperature or warm briefly in a low oven.
Common mistakes to avoid
- •Cutting the pie while still warm and runny
- •Not venting the top crust
Serving suggestions
Cooked Blueberry Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
