Who doesn't love a good blueberry pie? I love pies, but I don't always have the time to make the crust from scratch; especially before I got my food processor, it was just a nightmare. The scent of blueberry pie bubbling away in the oven is comforting and familiar, even in high summer, when pie baking isn't desirable because of the heat. Before I left for my summer travels, my mother insisted that I make a dessert for her. I had wanted to make a blueberry pie for awhile, so I figured it would be the easiest thing to do. I already had frozen pie crusts in the freezer and blueberries happened to be on sale. This recipe is easily done in , so you can have a warm blueberry pie on table in no time!
Simple Blueberry Pie
- 1 Pillsbury frozen pie crust, thawed
- 3 1/2 cups fresh blueberries
- 1/2 cup sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
1. Preheat oven to 375° F.
2. Line pie dish with one pie crust. The pie dish I used was smaller than needed so I actually had a little leftover. I folded it over to form the top crust in Step 5.
3. In a saucepan, add blueberries, sugar, cornstarch, water, and lemon juice. Stir just to combine.
4. Cook the blueberries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.
5. Pour berry mixture into the crust. If you have enough to cut: Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Or fold the edge of the crust over to make a galette, like I did.
6. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. Cool before serving! I got greedy and didn't wait and that's why my pie fell apart, but it was still delicious!
If you try this recipe, don't forget to share it with the hashtag, #LifeByOlivia! Happy baking!