Blueberry Pie
Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 8
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When berries are in season, this is the pie to make. Three cups of fresh blueberries mingle with sugar and a squeeze of lemon, thickening into a jammy, saucy filling beneath a flaky double crust. The high-then-low baking method ensures a beautifully browned top and berries cooked through to bubbly perfection. Serve it warm and let the purple juices run wild.
Ingredients
Ingredients
- 3 Cups Blueberries
- 3 Tbsp All-Purpose Flour
- 3/4 Cup White Sugar
- 1 Pinch Salt
- 2 Tbsp Lemon Juice
Directions
Directions
- Mix flour, sugar and salt together and sprinkle about half the mixture over the bottom of the pastry, then pour in the blueberries and sprinkle rest of sugar and flour over top.
- Sprinkle lemon juice over all.
- Cover with top crust, press crusts together at rim, then gash top crust in desired pattern.
- Bake at 450 F for 12 to 15 minutes, until crust is delicately browned.
- Then reduce heat to 325 F and continue baking until blueberries are cooked thoroughly, about 20 to 25 minutes longer.
Nutrition
Per serving · 8 servingsCalories
210
Fat
4 g
Saturated fat
1 g
Carbohydrates
42 g
Sugar
24 g
Fiber
3 g
Protein
1 g
Sodium
5 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Blueberries
- 3 Tbsp All-Purpose Flour
- 3/4 Cup White Sugar
- 1 Pinch Salt
- 2 Tbsp Lemon Juice
