Get ready to enjoy the ultimate classic American blueberry pie with its crisp, flaky crust and rich, bursting berry filling. This timeless summer dessert brings pure comfort to any dinner table.
Why You’ll Love This Recipe:
- Made with everyday pantry staples.
- Features a sweet, fruit-forward filling.
- Delivers a golden, buttery crust.
- Perfect for family gatherings.
- Works well with fresh or frozen berries.
Preparation and Cooking Time:
- Prep time: 25 minutes
- Cook time: 50 minutes
- Total time: 1 hour 15 minutes
Ingredients:
- 2 pie crusts (homemade or store-bought)
- 6 cups fresh blueberries (or frozen)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter, cubed
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional topping)
Step-by-Step Instructions:
- Preheat your oven to 400°F (200°C) and line a 9-inch pie dish with one crust.
- Mix the blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt gently in a large bowl.
- Pour the berry mixture into the prepared bottom crust and dot the top with butter cubes.
- Cover with the second crust, trim the excess dough, seal the edges, and cut small vents in the top.
- Brush the egg wash over the crust, sprinkle coarse sugar, and bake for 45 to 50 minutes until golden.
- Cool this classic american blueberry pie for at least 3 hours to allow the filling to set before slicing.
Serving Suggestions: Serve warm slices topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Quick Tips or Variations:
- Add a splash of almond extract for an extra layer of nutty aroma.
- Swap out 1 cup of blueberries for fresh raspberries to make a mixed berry variation.
Frequently Asked Questions:
Why is my blueberry pie runny? Blueberries release a lot of liquid as they cook. If your pie turns out runny, you likely did not use enough thickener, or you cut into the pie before it cooled completely.
What is the best thickener for blueberry pie? Cornstarch and tapioca flour work best. Cornstarch creates a smooth, glossy filling without clouding the bright color of the fruit.
Can I use frozen blueberries instead of fresh? Yes, you can use frozen berries! Do not thaw them before baking; simply toss them with the sugar and thickener, then add a few extra minutes to the baking time.
Does blueberry pie need to be refrigerated? You can keep a freshly baked blueberry pie at room temperature for up to two days. After that, cover it loosely and store it in the refrigerator for up to five days.
Baking a fresh, homemade dessert brings warmth to your home and smiles to the table. Gather your ingredients and try this classic american blueberry pie today!
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Classic American Blueberry Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Try this classic american blueberry pie with a flaky crust and thick berry filling.
Ingredients
2 pie crusts
6 cups blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt
1 tbsp butter
1 egg
1 tbsp coarse sugar
Instructions
1. Heat oven to 400°F and line dish with bottom crust.
2. Mix berries, sugar, cornstarch, lemon juice, cinnamon, and salt.
3. Fill dish with fruit and add butter pieces.
4. Cover with top crust, seal edges, and cut vents.
5. Brush with egg wash, sprinkle sugar, and bake 50 minutes.
Notes
Cool for 3 hours to let filling thicken before slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
