Blueberry Pie Recipe | Yummly

Blueberry Pie

THE KITCHN(14)
Anonymous: "Very weird. It had a texture of cool stuff." Read More
7Ingredients
80Minutes
400Calories
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Ingredients

US|METRIC
  • 2 pie crusts (prepared 9-inch)
  • 6 cups fresh blueberries (washed and dried)
  • 7/8 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 1/2 lemon
  • 2 tablespoons lemon juice (fresh-squeezed)
  • 1 large egg yolk (whisked with 1 tablespoon warm water, for the glaze)
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    NutritionView More

    400Calories
    Sodium10% DV250mg
    Fat25% DV16g
    Protein10% DV5g
    Carbs20% DV61g
    Fiber16% DV4g
    Calories400Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol25mg8%
    Sodium250mg10%
    Potassium135mg4%
    Protein5g10%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber4g16%
    Sugars31g62%
    Vitamin A2%
    Vitamin C30%
    Calcium2%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(14)

    Anonymous 7 hours ago
    Very weird. It had a texture of cool stuff.
    Danielle Duke 5 days ago
    It was a literal blueberry soup in the bottom of the pie. Had to dump out the liquid and then it was just eating pastry and individual blueberries because there was nothing keeping them together. Don’t even bother with this one.
    Harper a month ago
    It was a simple recipe to follow. I cooked down the filling to thicken it. Next time I'll add a bit of cinnamon.
    K Robinson 2 months ago
    It was simple and easy! And yummy too
    Hi Sue 3 months ago
    I added a dusting of cinnamon. This recipe is my favorite! ❤️
    Zachary P 5 months ago
    Very good blueberry pie recipe
    Carol Fish a year ago
    This is my favorite blueberry pie. The lemon zest and juice make it real good.
    Clare a year ago
    Great! Would make again
    Shawn Oatley a year ago
    Turned out fantastic and easy to make
    Matthew 2 years ago
    This was fantastic! My pie tin is a little shallow, so it overfilled it, but it was still delicious. I made my own pie crust, and it is a juicy recipe, so I found using a more tender crust was good for holding it together. The recipe calls to wait four hours before you eat it, but we couldn't wait that long, and it was still perfect.
    April G. 2 years ago
    I used it as a hand pie filling and it was awesome!
    Mark C. 2 years ago
    Excellent!!!! I have used this recipe a few times and it always tasted great, yet it was too juicy, This time I made some adjustments to the cornstarch and it made all the difference. 'This is a simple recipe with a few ingredients that is easy to perfect. BTW- I always use pre-prepared frozen crusts.: one for the bottom shell and one for the top and I seal them together with the egg mixture.
    K&R Young 3 years ago
    Awesome! I don't like runny pie filling, so I added an extra tbsp of corn starch. I also used frozen wild blueberries, and it turned out great.
    Pat P. 3 years ago
    This is a good recipe. Was not overly sweet. May add a touch more sugar next time.

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