|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fresh blueberries are some of the best treasures of summer, and a flavorful cinnamon-spiced blueberry pie will be welcomed by your family and guests. Besides being a delicious fruit, blueberries are called a superfood due to their beneficial nutrients and antioxidants.
You can grow blueberries in your garden or buy them from local growers at a farmers' market in season. You can often find blueberries at your supermarket or warehouse store, although those are unlikely to be locally grown. Look for fresh blueberries that are firm, plump, and don't have a silvery surface. Frozen blueberries are a good choice between blueberry seasons. They are picked at their peak and can be used to make pie all year long.
Use your favorite pie crust recipe or purchased refrigerated pastry to make this recipe. Finish the top crust with an egg wash and sprinkle it with decorating sugar or cinnamon sugar just before baking.
- 2 pie crusts (homemade or store-bought)
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest (finely grated)
- 6 cups blueberries (fresh or frozen, thawed, rinsed well)
- 1 tablespoon butter (cut into small pieces)
- 1 egg yolk
- 1 tablespoon cream (or milk)
- Garnish: cinnamon-sugar or vanilla sugar
Gather the ingredients.
Heat the oven to 425 F.
If making a homemade pie pastry, prepare and chill it following the recipe instructions.
In a large bowl, combine sugar, flour, salt, cinnamon, lemon juice, grated lemon zest, and blueberries.
Roll out half of the pastry.
Line a 9-inch pie pan and trim edges.
Pour the blueberry mixture into the pie crust and dot it with small pieces of butter.
Roll out remaining pastry to about 1/8-inch thick.
Cover the filling, and trim, turn the edge under, and crimp the top piece of pastry.
Combine the egg yolk and cream or milk in small bowl; blend well.
Lightly brush the egg-cream glaze over the top crust and sprinkle with cinnamon sugar or vanilla sugar.
Cut several vents in the top of the crust to allow steam to escape.
Bake at 425 F for about 40 minutes, or until crust is golden brown.
If the crust is browning too much, use a pie ring or foil ring to protect the edges.
Allow your pie to cool on a rack before you slice and serve it.
Blueberry pie is delicious with a scoop of vanilla ice cream.
- You can make a blueberry pie a day ahead of time, if desired. It can simply be covered with foil and stored at room temperature. You can reheat the pie in a 200 F oven for 10 to 20 minutes. Or, you can reheat slice or the whole pie in a microwave-safe dish in the microwave.