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Blueberry Pie

  • Writer: Tips From Pips
    Tips From Pips
  • Jul 14
  • 1 min read
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Ingredients:

  • Homemade Pie Crust (double your batch for two crusts - bottom & top)

  • 6 cups fresh blueberries

  • 3/4 cup granulated sugar

  • 1/4 cup all-purpose flour

  • 2 Tablespoons cornstarch

  • 1/2 teaspoon ground cinnamon

  • 2 Tablespoons lemon juice


Directions:

  1. The crust: Prepare your pie crust - double your recipe for top and bottom crusts.

  2. Preheat the oven to 425 degrees.

  3. Make the filling: Stir the blueberries, sugar, flour, cornstarch, cinnamon, and lemon juice together in a large bowl. Mix together until it’s no longer dry and powdery.

  4. Adjust the oven rack to the lower third position. Place baking sheet on the bottom oven rack to catch any blueberry juices.

  5. Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375°F. Place a pie crust shield on the edges to prevent them from over-browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 40–50 more minutes.

  6. Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving.

  7. Cover leftover pie tightly and store in the refrigerator for up to 5 days.

  8. Serve with a dollup of cream or vanilla ice cream!


ree

Yum!

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