Homemade Blueberry Pie
2 cups fresh or frozen blueberries 1 cup granulated sugar 1/4 cup cornstarch 1 tablespoon lemon juice 1/2 teaspoon lemon zest 1/4 teaspoon ground cinnamon
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1/8 teaspoon salt 1 package of refrigerated pie crusts (or homemade, if preferred) 1 tablespoon butter, cut into small pieces 1 egg (for egg wash) 1 tablespoon water (for egg wash)
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Preheat the oven to 425°F (220°C). In a large bowl, mix together the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt.
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Line a 9-inch pie dish with one of the pie crusts. Pour the blueberry mixture into the crust and dot with butter.
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Cover with the second pie crust, crimp the edges, and cut a few slits in the top to allow steam to escape.
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Mix the egg and water to make an egg wash, and brush it over the top crust.
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Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool completely before serving.
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