Blueberry Pie
Featured in Allrecipes Magazine

Blueberry Pie

1044
ASHESP 1

"This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top."
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Ingredients

1 h 5 m servings 366 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1044
  1. 1320 Ratings

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Most helpful positive review

This pie is very yummy! I would only changed a couple of things. I put 5 level Tablespoons of cornstarch instead of the 3 TBSP. I also added 2 TBSP of lemon juice. I would advise changing th...

Most helpful critical review

made this for the 5th looked beautiful but never set was a runny mess...used 4T cornstarch but to no avail:(

This pie is very yummy! I would only changed a couple of things. I put 5 level Tablespoons of cornstarch instead of the 3 TBSP. I also added 2 TBSP of lemon juice. I would advise changing th...

I'm giving this four stars because I had to tweak it some. I used 5 cups of blueberries, 6 tbsp of cornstarch and 1 1/4 c sugar, lowered the heat to 400 and it was perfect! The first one I made,...

I loved this pie recipe! It was super-easy to make, and it was delicious! After reading the other reviews, I put in 4 tbsp of cornstarch instead of 3 tbsp, and it set without a problem. Also,...

Perfect. We found that this is a tart-sweet pie with the juices gelled just enough not to run out of the pie IF you use a lattice crust and very small fresh blueberries. If you are making a sol...

This is an excellant pie! I have made 5 since I got it. I have used fresh blueberries and frozen blueberries. They both work great. The one thing I did different was that I added 5 cups of blueb...

My husband said this was the best pie I'd ever made. I didn't have cornstarch, so I substituted 6 Tlbs. flour instead, and used a full cup of sugar. I used frozen blueberries, and a Walmart froz...

I can't believe how incredibly easy it was to make this pie! I used fresh blueberries, a squeeze of lemon, and the flakey butter pie crust recipe. I agree with the recommendation for 4T cornst...

mmmm, have made this twice already. Once with just blueberries, the second time i added blackberries and strawberries. Both were excellent. I followed other reviewers and used 5 tablespoons of c...

I've been making this for a couple of years now- it always turns out great! I've always used frozen and love how easy it is!