Easy Blueberry Pie Filling with Store Bought Crust
Today, I'm going to show you how to make a delicious and easy blueberry
I did take a shortcut and used store-bought crust but If you want to make a homemade pie crust you can get my favorite recipe here.
Summer is such a great time of year for fresh fruit, especially locally grown fresh fruit at farmer's markets and grocery stores and right now you can find fresh blueberries for a great price and even though they're great for eating plain, a blueberry
Unlike apple pies, you don't need to peel and slice blueberries which for me makes this the perfect
I think presentation can take even the simplest of recipes and turn it into a thing of beauty and for that reason, I used my Pioneer Woman ruffle top pie plate. The edge makes it easier for me to pretend I know how to crimp a
📖 Recipe
How-To Make a Simple Blueberry Pie with Homemade Filling
Ingredients
- 1 pre-made refrigerated pie crust
- ¾ cup sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 6 cups fresh blueberries rinsed and strained
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 1 egg for the "wash"
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, mix sugar, flour, and cinnamon using a fork or whisk.
- Gently toss the blueberries to coat with the flour mixture.
- Spoon blueberry mixture into pastry-lined including any flour mixture that is left in the bowl.
- Sprinkle the blueberry mixture with lemon juice and dot with pats of butter.
- Cover with top crust.
- Flute the edges and vent the pie crust. Simple cuts through the dough will suffice, or you can make a design. I like to add initials or simple cutouts to my pies.
- Use a pastry brush and apply the egg wash to the top crust and the fluted edges of the pie.
- Cover the pastry edge with aluminum foil strips and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until pie top is a golden brown.
Notes
Special Prep for Frozen Blueberries
If using frozen blueberries follow the steps below and omit steps 2 through 5 in the recipe card. In a large bowl, combine 5 cups of frozen blueberries, 1 cup of granulated sugar, 3 to 5 tablespoons of corn starch or tapioca starch, fresh lemon juice (from 1 lemon), a little lemon zest, and a pinch of salt. Mix well. In a medium saucepan cook the filling for about 15 minutes until the juices are released and the filling has thickened. This will continue to thicken during the oven baking process. Allow filling to cool to room temperature before filling the pie crust.As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
In perfect
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