Classic Double Crust Blueberry Pie

Blueberry Pie Homemade
Double Crust Blueberry Pie. Diana Rattray
  • 70 mins
  • Prep: 30 mins,
  • Cook: 40 mins
  • Yield: Makes 8 Servings
Ratings (6)

Here's a flavorful cinnamon-spiced blueberry pie. Use your favorite pie crust recipe or purchased refrigerated pastry to make this recipe.

Finish a top crust with an egg wash and sprinkle it with decorating sugar or cinnamon sugar just before baking.

What You'll Need

  • Pastry for 2-Crust Pie (See Below for Recipes): 
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 6 cups fresh or frozen thawed blueberries, rinsed well
  • 1 tablespoon butter, cut into small pieces
  • For the Glaze:
  • 1 egg yolk
  • 1 tablespoon cream or milk
  • Garnish: cinnamon-sugar or vanilla sugar

How to Make It

  1. Heat the oven to 425 F.
  2. If making a homemade pie pastry, prepare and chill it following the recipe instructions.
  3. In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. 
  4. Roll out half of the pastry; line a 9-inch pie pan and trim edges. 
  5. Pour the blueberry mixture into pie crust and dot with small pieces of butter. 
  6. Roll out remaining pastry to about 1/8 inch thick. Cover the filling; trim, turn edge under and crimp. 
  1. Combine the egg yolk and milk; blend well. Lightly brush over the top crust. Sprinkle with cinnamon sugar or vanilla sugar. Cut several vents in the top of the crust to allow steam to escape.
  2. 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.

S ee Also: All Butter Pie Pastry (pictured)



Nutritional Guidelines (per serving)
Calories 241
Total Fat 5 g
Saturated Fat 2 g
Unsaturated Fat 2 g
Cholesterol 32 mg
Sodium 188 mg
Carbohydrates 50 g
Dietary Fiber 4 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)